Cured salted meat is usually ready to eat in a week or so, or about three weeks at a slower pace.

Cured salted meat usually takes 5 to 7 days, but usually 3 days to taste, just the longer the curing time the more flavorful, depending on the temperature at the time, cured and then take out to dry air-drying, as little as 3 to 4 days, as much as 7 to 10 days will be able to.