In these uncertain times are you wondering how you can preserve your purchased raw meat? Have you bought a lot of meat and don’t know how to preserve it for a longer time? Are you scared that the meat will spoil or go stale and you’ll have to rush to the supermarket again? We have a solution for you.
You can add salt to preserve the meat, this is a traditional method that dates back to the 18th Century. Salt preserved meat has been used as a primary method of preserving meat, it not only has a preserving effect due to the osmotic pressure it creates via absorption but also kills the microorganisms that may spoil the meat. Because of such properties of salt, this process is also called curing the meat. Our experts at Fraserview meats not only suggest that salt-preserved meat lasts longer but also believe that it makes the meat the juiciest kind of meat.
Why is salt used to preserve meat?
Salt is an effective preservative because it reduces the potential growth and survivability of microorganisms like fungi and bacteria. It also enhances the flavor of meat and makes it juicy.
Curing meat with salt is the best way to preserve meat. Doing it yourself is not difficult.
Let’s look at how you can preserve meat with salt at home?
For this you will need:
- Salt- You can use Sodium Chloride or any table salt. These help the meat to turn from pink to red and enhances the flavor
- Cut the Meat pork/beef into pieces.
Method:
- Trim the excess fat or tendons in the meat.
- Make cuts in the meat for better salt coverage.
- Use a 2:1000 ratio of Sodium nitrate and salt, if mixing your own curing salt.
- Using your hands mix the salt in the meat until it entirely covers the meat.
- Then refrigerate the meat for up to 2 weeks.
- Wash the meat after 2 weeks with running water, wrap and cover it with a tight cheesecloth, then store it in a cold dry place for as long as 2 months.
Now that you know how to preserve your purchased meat you can be stress-free and have space for other items in your fridge.
