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Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
Meat that had been preserved in this way was frequently called "junk" [4] or "salt horse". [5] One early method of salt-curing meat was corning , or applying large, coarse pellets of salt, which were rubbed into the meat to keep it from spoiling and to preserve it. [ 6 ]
Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. [1] It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus .
By 900 BC, salt was being produced in "salt gardens" in Greece and dry salt curing and smoking of meat were well established. The Romans (200 BC) acquired curing procedures from the Greeks and further developed methods to "pickle" various kinds of meats in a brine marinade. It was during this time that the reddening effect of salting was noted.
A delicious steak is always a treat, but before you savor that first juicy bite, there is prep work to be done. Making sure the steaks have been fully thawed and brought to room temperature is the ...
Salt pork that contains a significant amount of meat, resembling standard side bacon, is known as "streak o' lean." [6] It is traditionally popular in the Southeastern United States. As a stand-alone food product, it is typically boiled to remove much of the salt content and to partially cook the product, then fried until it starts to develop a ...
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