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Curing, salting

Heavy salting also protects food from spoiling. With this method, the salt removes the water from the food. And without water, putrefactive bacteria and mold have no chance. Meat in particular is preserved in this way.


Which salt should be used for salting?

For industrially cured meat, so-called nitrite curing salt is used, which prevents bacteria from multiplying thanks to its special chemical composition and at the same time gives the meat an attractive red color. However, nitrites can react with amino acids to form nitrosamines, which are suspected of being carcinogenic. Therefore, in the organic sector, salting with

pure organic sea salt from Byodo

is preferred in the organic sector.
The salted foods are so salty in taste that they often have to be soaked before consumption. On the other hand, the salt can bind aromas, for example from herbs, and it is well suited as a quick seasoning for soups, sauces, etc.


How do you salt properly?

The two main processes in the private sector are the dry and wet processes.
In the drying process, for example, the meat is rubbed with salt and stored in layers. Reallocate about once a week. The tissue fluid is absorbed and a natural brine is created in which the meat matures for up to 6 weeks. Although this process takes a very long time, it has the highest durability effect.

You need 40 g of salt for 200 g of fresh herbs. The herbs are washed, dried and mixed with the salt. Press the mixture firmly into small screw-top jars, seal and store in a cool, dark place. Lactic acid fermentation works in a similar way in the production of sauerkraut or salted beans. Use 20 g of salt per kg.

In the wet process, the meat is placed in a pre-prepared brine. Depending on the recipe and the food used, a 3-20% brine is used. Cheese requires less salt than meat. The salt content of the brine and the cell water of the pickled product become more and more similar until the salt concentration is at the same level. This process is around a third faster than the dry process.

Glass jars with screw lids or swing tops, but also earthenware pots are well suited for storage.


Which foods can be salted?

Meat (curing) and fish. Salted herring or matjes, anchovies and sprats. In southern Germany, this is also how the delicious Surfleisch is produced.
Herbs are also suitable for salting. Lactic acid vegetables, such as sauerkraut and green beans, are also produced by salting. The same goes for root vegetables, which can later be used to refine sauces and soups.
Capers, olives, peppers, vegetables with herbs and spices or cheese can also be pickled in brine.