Salting is the preservation of food with dry edible salt. It is related to pickling (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food (Wikipedia, nd).
Difficulty to learn: Hard
Ideas For Ingredients To Use:
Salting foods is a precise science, and nailing the components can be difficult. For salting meats such as ham, proper technique is needed to ensure no diseases will sprout after the salting. For this reason, follow specific recipes for specific foods exactly. Spices can be substituted easily, but keep in mind the precautions throughout.
Other foods can also be salted, such as eggplant, beans, or even cabbage. Think of salting foods such as fish to prolong their usability.
Guidelines For Salting Foods:
There are two main ways of salting foods; wet and dry salting (commonly referred to as curing). We will be focusing on salting a piece of meat, such as ham, for simplicity. Depending on the food you use, the technique might be different, so check online thoroughly before attempting your own salting of food. Dry salting involves no liquid, but you need lots of time and a climate-controlled storage area with no humidity. Dry salting can take months or a year. Wet salting takes, typically, 1-4 weeks.
Rather than listing out what you will need, you will find several articles below explaining the art of salting meat and other foods.
This is because, if done improperly, salting foods can carry illnesses. All articles should be followed exactly, and with precaution in mind.
Tips For You:
- Salting your own meat is a fun activity, but do thorough research before attempting to do it yourself.
- Never substitute the types of salt in the recipe, as improper amounts or types can lead to the spoiling of your food.
- Experiment between wet and dry salting, even if one does take longer than the other.
Some Links To Help With Preparation: