Description
Confit salt preserves meat by dehydration and inhibits microbial growth before slow-cooking in fat.
Technical
Dry curing with salt (NaCl) creates a hypertonic environment, drawing moisture out via osmosis while reducing water activity (aw <0.85). The salt denatures proteins and slows bacterial enzyme function. Subsequent submersion in fat (typically duck or goose) at 80-90°C further preserves by creating an anaerobic environment and pasteurizing surface microbes.
Culinary Significance
Produces fork-tender meat with concentrated flavor and shelf-stable properties without refrigeration when fully submerged in fat.
Science
Primary Reaction
Osmotic dehydration
Parameters
Temperature
7°C optimal
4°C to 10°C range
Time
24 hours
12 hours – 3 days
Equipment
Non-reactive containerCheeseclothThermometer