hawgrider
12-01-2015, 06:52 AM
http://www.motherearthnews.com/~/media/Images/MEN/Editorial/Articles/Online%20Articles/2015/11-01/The%20Basics%20of%20Salting%20and%20Preserving%20M eat/dry-curing-pork%20jpg.jpg
Salting and Preservation
To explain why salt is important for the preservation of meat, first understand that bacteria require water to survive and reproduce; stopping bacteria by removing their access to water is the primary preservation technique of dry-curing. Along with a series of other effects, salting meat will reduce the water available to bacteria, but salt does not actually dry the meat.
To clarify, as the salt dissolves and diffuses through the meat, the salt molecules bind with the water molecules, which makes the water unavailable to bacteria,
http://www.motherearthnews.com/real-food/drying/salting-meat-ze0z1511zdeh.aspx?PageId=4
Salting and Preservation
To explain why salt is important for the preservation of meat, first understand that bacteria require water to survive and reproduce; stopping bacteria by removing their access to water is the primary preservation technique of dry-curing. Along with a series of other effects, salting meat will reduce the water available to bacteria, but salt does not actually dry the meat.
To clarify, as the salt dissolves and diffuses through the meat, the salt molecules bind with the water molecules, which makes the water unavailable to bacteria,
http://www.motherearthnews.com/real-food/drying/salting-meat-ze0z1511zdeh.aspx?PageId=4