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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Salt‑dry curing in clay pots preserves meat by dehydration and salt diffusion.
Origin: Ancient Mesopotamia (3rd millennium BCE) — Mesopotamia (modern Iraq)
See full technique reference →The process relies on osmosis to draw water out of the meat, lowering water activity below 0.85, and on salt penetration to inhibit microbial growth. Porous clay allows gradual evaporation, maintaining a dry surface while salt diffuses inward, preserving protein‑rich foods at ambient temperatures for days to weeks.
Primary Reaction
Osmotic dehydration and salt diffusion reducing water activity
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