Salting

What is Salting?
What are the steps in salting?
What are the benefits of salting?

1. SALTING

2. Salting is the preservation of food with dry edible salt. It is related to pickling in general and more especially to brining (preparing food with brine,that is salty water) and is one form of curing. It is one of the oldest method of preserving food, and two historically significant salt-cured food are salted fish (usually dried and salted cod or salted herring ) and salted-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner. Salting is very common method to conserve many foods. Its very easy to do. It consists on covering the food with enough salt to make sure that the salt penetrates well.

3. It was discovered in the 19 th century that salt mixed with nitrates (saltpeter) would color meats red, rather than grey, and costumers at that time then stronly preffered the red-colored meat. The food hence preserved stays healthy and fresh for days avoiding bacterial decay.

4. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated.

5. HOW TO SALT MEAT

6. This method of preserving meat has been used long ago, and is still being used today. It preserves it by bringing the bacteria out of it so it can last longer.

7. 1 Pick your meat. Whether it is fish, chicken, pork, beef, veal, vension or anything else, it will work.

8. 2 Wash the meat wuth room temparature water, ( AKA Lukewarm).

9. 3 Cut off all parts of your meat that you wouldn’t like to preserve.

10. 4 Pat dry with one of your clean towels.

11. 5 Optional---- Apply herbs and spices to your cut.

12. 6 Now rub the salt, coarse, into the choesen meat. Rub it hard into the meat, and also a layer of that coarse salt over all the meat.

13. 7 Now hang your finished meat into a cool room.

14. 8 Check every 2 days for 3 weeks, making sure it doesn’t smell bad, a sign of bacteria.

15. 9 After 3 weeks it is ready.

16. 10 Use water to wash off salt from meat.

17. 11 Pat it down with the other of your clean water.

18. 12 Now you can eat it and enjoy

19. THANK YOU FOR WATCHING

20. Norhaine Amiang, a simple student of Mayo National High School in Grade 12 Baltazar CREATED BY: