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It is a type of processed or preserved meat which has been salt-cured to preserve the product for an extended period without refrigeration. The most common process is called the nitrite-curing process, which uses a combination of salt and sodium nitrate or other curing salts to inhibit bacterial growth and create an environment with significantly lower water activity than raw meat.
The result: a deliciously salty piece of cured meat that you can eat without having to worry about it going bad for weeks or months. Cured meat can be used in several dishes, such as the classic ham and eggs breakfast, or can be used to create delicious sandwiches.
No matter where you choose to keep your cured meats, make sure that it is not near any other food items with strong odors such as onions. To keep your cured meat in the best shape, store it in a cool place without too much exposure to the sun or other sources of heat. You may be surprised to learn that, like fresh meat and eggs, cured meats can last for a surprisingly long time in the fridge or freezer.
If your salami is over six months old when you go to make your sandwich, it might not taste good anymore. Be sure to wrap them tightly or place a plastic bag over loosely before putting it in the fridge — this will help prevent spoilage and keep out moisture, which can lead to mold. Many people mistakenly believe that cured meat should be used for a short period before it starts to go bad—in reality, the opposite is true.
Cured meats are safe indefinitely as long as they have been adequately preserved with salt or nitrate solutions. However, if you follow these simple guidelines for storing and handling your cured meats, they will last much longer than their uncured counterparts. Curing and preserving meat helps to keep it from spoiling. Molds and bacteria will break down the fats and protein until the product reaches a level unsafe for human consumption. What is one thing that these pesky microorganisms need to grow?
To cure meat, salts or smoke are used to draw out the moisture in the product. Through the process of dehydration, the meat becomes less suitable for molds and bacteria to grow. Thereby, the shelf life of the meat is extended. There are a few different processes of curing meat. Because of its relative simplicity, coupled with the necessity of food preservation to support civilization, the curing process has been around for quite a long time. Even then, the salt contained impurities such as nitrates which ended up being a happy mistake.
Nitrates both enhance the flavor and color of meats along with antimicrobial properties that help preservation. Records of cultures curing meats are found throughout history and around the world. Needless to say, the process is tried and true. Perhaps the most basic type of curing, dry curing uses a combination of salt, nitrates, and flavors. To dry cure meat, you essentially bury it in salt, then hang it up in a cooler for long term preservation.
Equilibrium curing is an option if the amount of salt for dry curing seems too crazy. This is one of the more accessible methods to try at home! Salt-cured meat is rich in sodium! The high sodium in salt-cured meats renders it rather unsuitable for some people who suffer from hypertension, chronic heart diseases and chronic kidney diseases.
So, in such cases people need to be wary of the portion size of meat before consuming it. Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions. We are a group of food lovers who answer your questions about various kitchen appliances and curate some of our best recipes.
These include: Prevention from bacterial contamination Enhanced taste and flavor Preservation of the color Meat Curing Methods There are several methods for curing meats using salt, which are described briefly. Dry Curing In this curing method, the cure mix is directly coated on the meat. After curing, the meat is rinsed to remove excess salt This method of curing is best suited to cure hams, bacon and smaller meat cuts. Brine Curing This method requires you to prepare a sweet pickle solution by combining salt and water.
Combination Curing This method is an amalgamation of the first two methods. Sausage Curing The sausage curing method, unlike those previously described, is accomplished by mixing curing salts and spices with ground meat. Types of Salt-Cured Meats The most familiar form of salt-cured meat is probably bacon , which is a preparation made by the curing pork belly with salt, sugar, and smoke, then slicing it crosswise into thin, narrow strips.
Ham is made by taking the entire rear thigh of a hog and curing it with salt, sugar, smoke, and other seasonings.
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