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Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. Meat that had been preserved in this way was frequently called "junk" [ 4 ] or "salt horse". [ 5 ]
Preserved meats were furthermore a part of religious traditions: resulting meat for offerings to the gods was salted before being given to priests, after which it could be picked up again by the offerer, or even sold in the butcher's. [42] A trade in salt meat occurred across ancient Europe.
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 .
Meat can be preserved by jugging. Jugging is the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid ...
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Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours. [1] The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before ...
Snow and ice have brought disruption across the country as Britons get their first taste of winter – with more forecast for the weekend, Any driver will be familiar with the grit that sees off ...
A bit of salt in the diet is necessary for good health. The seasoning is also a kitchen staple and taste booster, but Americans consume way too much — usually without even picking up a saltshaker.