How to Potted Meat Preservation

What You Need to Know

The high salt concentration creates an osmotic environment that dehydrates bacterial cells, while the fat barrier prevents moisture entry and microorganism growth. The acidity of the meat, due to protein and fat breakdown, also contributes to an environment unfavorable to microorganisms.

Steps

1. 1.

   Rillettes (France): Primary preservation method for shredded meat in fat

2. 2.

   Potted Stilton (England): Combines preserved meat with aged cheese

3. 3.

   Schmalzgebäck (Germany): Uses rendered fat from potted meats in pastries

The Science

Primary Reaction

osmosis

Common Mistakes