The transaction completed, Li Mu rode his sword back to Little Liang Mountain, the journey smooth without encountering any oblivious Tribulation Cultivators.
Back at Little Liang Mountain, the first thing Li Mu did was take out half a slab of Giant Fang Demon Pig meat from the storage bag to prepare it for curing.
He sliced it into strips about a pound each, washed them clean, then boiled a pot of water before blanching the meat in it to remove any surface dirt and impurities.
Once the Demon Beast meat was blanched and cooled, he scored it with a few cuts, then brought out a clay pot, mixed his curing ingredients, and placed the meat pieces one by one into the pot to cure.
After curing for five or six days, it can be taken out and air-dried to make preserved meat for storage.
