salting meat
Brining raw protein
Salting meat is the practice of preserving meat by packing it in salt or rubbing salt into its surface.
The salt draws out moisture and creates an inhospitable environment for bacteria, allowing meat to be stored without refrigeration.
Before modern preservation methods, salting was essential for keeping meat through winters and long voyages: The ship's hold was stocked with salted pork and hardtack.
The technique survives in cured products like bacon, ham, and corned beef.
- curingRestoring health or preserving
- dry curePreserve meat with salt
- briningSaltwater soaking for meat
- preservingProtecting from deterioration
- brisketLower chest of cattle
bacon · country ham · jerky · beef jerky · corned · pickling · kosher · cure · ham · smoking · nitrates · seasoning · flaky · marinating · crust · pink · crystalline · rubbing
- Kashrutkosher, kosher certification, kashering, pareve, shechita
- mitzvotmitzvah, mitzvot, commandments, Torah laws, halakhah
- shechitashechita, shochet, ritual slaughter, kosher slaughter, bedikah