What You Need to Know
Lime juice (citric/ascorbic acid) denatures surface proteins while salt inhibits Clostridium. Cold brining below 4°C prevents pathogen growth as collagen hydrates.
Creates springy texture in tough cuts while infusing bright acidity - critical for food safety in tropical climates.
Key Parameters
Temperature
3°C
1°C - 4°C
Time
48 hours
24 hours - 72 hours
Equipment
Non-reactive container (glass/food-grade plastic)Cheesecloth for weightingpH test strips
Steps
- 1.
Antiguan souse (St. John's): Preserves pigs' trotters without refrigeration
The Science
Primary Reaction
Acid-induced protein unfolding