Salting (food)

Salting is the preservation of food with dry edible salt.[1] It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food,[1] and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.

Sea salt being added to raw ham to make Prosciutto
Bag of Prague powder #1, also known as "curing salt" or "pink salt." It's typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.

Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated. Fine grained salts were more expensive but also absorbed moisture faster than coarse salt.

History

Medieval England

Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying to be a place where it could be butchered, boiled in brine and dry salted for long term preservation in a barrel.[2]

Modern

It was discovered in the 19th century that salt mixed with nitrates (saltpeter) would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat. The food hence preserved stays healthy and fresh for days avoiding bacterial decay.[1]

Religious customs

Jewish and Muslim dietary laws require the removal of blood from freshly slaughtered meat. Salt and brine are used for the purpose in both traditions, but salting is more common in Kosher Shechita (where it is all but required) than in Halal Dhabiha (as in most cases, draining alone will suffice).

gollark: Don't we all?
gollark: When it inevitably fails to find a library somehow, you have to suffer through trying to make that work, and then it probably has some incomprehensible error on line 118812894 of the makefile.
gollark: I mean, you have a `./configure` script, which is as far as I know generated by YET ANOTHER program, which then either generates a makefile or breaks in random ways.
gollark: My experience is only with *using* projects made with them, but it seems horrible?
gollark: βees.

See also

References
  1. "Historical Origins of Food Preservation." University of Georgia, National Center for Home Food Preservation. Accessed June 2011.
  2. Woolgar, C.M. (2016). The Culture of Food in England, 1200-1500. Yale University Press.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.