Seal the container and then keep it in a cold, dry environment. A pantry or cellar suits rather well. Let the chicken cure for four to six weeks minimum. The salt will take away chicken’s moisture, therefore preserving it.
4. Take off and rinse.
Rinse thoroughly: Take the chicken out of the salt after the curing time. To eliminate all the salt, properly rinse it under cold water. Let it dry with a fresh towel.
5. Store Long Term:
Once cleaned and dry, cover the chicken in cheese cloth or parchment paper. Stow it back in an airtight container. Keep it dry and cold. One may keep the chicken for up to twelve months nowadays.
