2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
They have been Egyptians since ancient times preserved the meat by salting. The processes that occur in this process are not clear, but the preservative properties of salt are known. It penetrates the muscle juice, changes the proteins and creates a high osmotic pressure, which, in turn, makes the putrefactive microorganisms sensitive.
Salting is characterized by the fact that the meat loses its soluble organic compounds, part of the water and takes in salt. During the first week, the salt penetrates the meat tissue faster and becomes a higher concentration of the solution.
When salts meat for a very long time, it loses some of its proteins and phosphates. Salted meat it should not contain more than six percent table salt because it becomes unfit for consumption.
There are three methods of salting:
1. Wet salting
It is carried out in a salt solution of salt, sugar and nitrate. The ratio is 10 liters of water - salt 2.5 kg, sugar
250 g, nitrate 25 g. All ingredients are boiled, then cooled and the meat stays for about 20 days in brine;
2. Dry salting
Photo: User # 163600
Here the meat is salted with salt or salting mixture. For each kg of meat add salt 70 grams, saltpeter 2.5 g, sugar 5 g. With this mixture salts the meat abundantly and arrange tightly in containers. It stays for about 20 days, rubbing with salt evenly.
3. Fast salting
Photo: ANONYM
This method is used by meat processing plants in order to quickly salt and speed up canning. Brine is injected into the meat through the circulatory system. The ratio is eight percent by weight of meat saline solution containing sodium nitrite 0.1%, salt 16% salt, sugar 0.5%.
Suitable meat for salting is that with intermuscular fat - often pork, beef and bacon.
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Salting Of Fish
When salted fish , the goal is to make it tasty, and at the same time not to lose its taste, to have a preserved structure, slightly oily and elastic. Salting fish is a traditional and easy way to store it. Salted fish can be stored for a long time.
Preservation By Salting
Salting products has played an important role in human nutrition, as it has extended the shelf life of meat, fish and vegetables. Today, despite the technologies that allow longer storage of products and without salting, the hosts salt fish, meat and vegetables, as salt gives the products a specific taste.
Tips For Canning Meat In Jars
Until recently, most Bulgarians living in the villages kept all kinds of animals. Although this has changed today, mainly because there is no such benefit in taking careless and investing a lot of money in this activity, it is always good to know how to preserve meat in jars.
Canning Of Whole Meat
To be sure of the quality of the dried, smoked or salted meat you consume, you can prepare it yourself. It is enough to have a whole piece of meat to preserve without cutting into pieces. To make canned meat yourself, you only need to use very fresh and quality meat.
Several Options For Salting Fish
1. Salting fish with dry salt The fish is washed of mucus, cleaned of scales and entrails and drained. Rub with salt, calculating 150 g of salt per 1 kg of fish - it is better to use sea salt. Arrange in a wooden or glass container, placing black peppercorns, allspice and bay leaves between the rows.
