2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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. This will achieve a perfect result.
Drying meat is a very old method of canning large pieces of meat. At the heart of this process, which has been used since ancient times to store meat for a long time, is the removal of liquid from the meat.
Dried meat does not contain water and its size decreases a lot. To make it tasty and to store it for a longer time, the dried meat is pre-salted and even soaked in a salt solution.
The meat can stand for some time after it has been sprinkled with coarse salt and pressed with some weight. It is then hung to dry, and can be pre-sprinkled or covered with various spices.
By salting and drying, world-famous hams are prepared - Parma ham, known as prosciutto and Spanish ham - ham.
The larger the piece of meat, the longer it takes to dry. This period can last up to six months.
Whole pieces of meat can be smoked and a very tasty smoked delicacy is obtained.
The meat is smoked at a temperature of 60 to 80 degrees. Smoking meat is done in order to acquire a more interesting taste and longer storage.
The meat is smoked in specially made devices. There is embers in the lower part of the device, and a piece of meat is hung in the upper part, which is smoked slowly and gradually.
Salting meat is a very ancient method of preserving large pieces of meat. The meat is stored for a long time thanks to the destruction of pathogenic bacteria in the meat.
The classic method is dry salting, in which the meat is rubbed with salt and left for some time in a vessel, covered with salt or completely covered with salt water.
Salted meat has a characteristic taste and aroma of salt. Cooking salt is the most suitable for salting meat, but sea salt can also be used.
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