What You Need to Know
Curing with salt involves using salt to draw out moisture, creating an environment that is unfavorable for bacterial growth. The process can take several days to several weeks and is affected by the type of salt used, with coarse salt being more effective than fine salt. Additionally, the enzymes in the meat are activated by the salt, breaking down proteins and tenderizing the meat.
Steps
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The Science
Primary Reaction
Osmosis and enzymatic protein breakdown