What is the salt treatment?
Fresh meat has a very limited lifetime: it must remain chilled or frozen until it is boiled and must even be quickly consumed to prevent bacterial growth. One way to expand the longevity of meat is to cure them with a salt cure. Sabling treatment is a process through which meat is maintained. Smag drugs can be either friction of salt or solutions that change the chemical composition of the meat, wipe it and dry it. The cured meat does not require cooling and remains edible months or even years after treatment.
salt drugs are an ancient method of food preparation practiced with many cultures and this process is still done on a modern day. The cure of meat was particularly important before the cooling was widely available. For example, in medieval Europe, meat was often maintained in underground caves, but this practice has not always been sustainable. Mongers of meat began to cure excess meat and meat that is consumed in the winter moon in salt to prevent the layout. Fishermen, especiallyThose in Scandinavia, developed the processes of salt cure to keep the fish at about the same time.
Early salt therapy was as simple as storing meat boards in a barrel of salt. Chemicals in salt dry the meat by squeezing moisture. This eliminates the chance of bacterial growth. Bacteria thrive in humid environments, but most cannot tolerate high concentrations of salt.
The meat was commonly stored in salt barrels during early boat surveys, including European trade vessels and British sea voyages that landed settlers in the United States, Canada and Australia. The ships were gone for months at a time without getting fresh food or keeping the stored food cooled. The meat excreted with salt, including smoked poultry, pork, fish and beef, was the basis of the early life of ships.
How long meat must remain in a salvy before maintaining is largelyThe question of what is the meat, its size and efficiency and concentration of salt. The cure can last anywhere from a few days to a few weeks. The time for which a piece of meat remains in the salt drug can also affect its taste. The cured meat has, perhaps not surprisingly, a very salty taste, but how much this taste converts the original taste of the meat over time.
Brining is another variation of salt cure. The brine is a solution of salt water in which the meat is submerged. If it is left long enough, Brodiště will keep the meat as direct salt application. However, Brining requires cooling because the water in the solana will breed bacteria if it is too long at the room temperature.
cured meat remains, an important part of the culinary traditions of many cultures, although the methods of salt treatment have proceeded from early times. More sanitary curing containers have largely replaced woodenness and chemicals such as nitrate and nitrite, are often added to the treatment of salts to speed up the process and fromHe found that the meat would be completely dried and preserved.
Home curing is also a popular way to keep or taste meat, especially poultry and pork. However, home chefs should be careful simply using table salt to maintain meat. Many table salts that are commercially accessible does not have the same efficiency or composition as salt in the Middle Ages. Smag treatment made of conventional table salt does not actually have to cure meat. Many companies sell the solution of cure and treatment that are generally safer. These drugs can either keep the meat completely, or if they remain to be cured for a shorter time, offer meat and add a taste before cooking. Partial medicines are a relatively easy way to increase the taste of meat designed for a pan or baking pan.