No really, can YOU do that?

[Luci_ferson]

still got the problem of not all meat is good salted.
pork is okey, boar and anything related.
cant imagine lamb to be too good salted.
although if needs must you would eat anything.
Brine certainly would use less salt but i still imagine salt will become a luxury pretty quickly.
for most people salt extraction from sea water is probably too much hassle.
If you can store enough salt to preserve all your meat for one year then its great. but i know i cant store that much. and certainly couldnt transport it about.

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theres also the health risks to consider at a time when most of us will have a poor diet to begin with.

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a smoker shouldnt be too difficult to build.
and im definately looking into experimenting with a marble cold store.