Food storage issues have occupied the minds of people for many generations. Salting meat is one of the most common methods for preserving it in freezing temperatures. In addition, salting is one of the operations of the technological process for the production of chicken legs, ham, various smoked products. But salted meat also requires a special approach to storage.
Instructions
Step 1
Salt is an excellent preservative. When salting meat, salt dehydrates the microorganisms present in the meat, thereby preserving it. But you need to know that microorganisms themselves do not die, therefore salting is not a guarantor of meat disinfection. Thus, the meat used must be fresh, of high quality and only from a healthy animal. Depending on the salt concentration, various types of microorganisms stop their development. Almost all microorganisms are harmless even at 10% salt. At 15%, the vital activity of putrefactive bacteria stops, at 20% - staphylococci. There are some types of lactic acid and yeast bacteria that can live well even in concentrated brine, but they have minimal impact on the quality of the meat.
Step 2
You can store ready-made salted meat in a variety of ways, the main thing to remember is that long-term storage can only be carried out in a freezer or sealed.
Step 3
As for non-long-term storage, you can hang it up. The finished product can be hung on hooks. In this case, the pieces should be large enough, but not in contact with each other.
Step 4
A basement or cellar is also suitable for short-term storage. It is also better here that the pieces are large enough. They should be laid out on a prepared ice pillow. You do not need to put the put directly on the ice itself, but take an enamel container or clay dishes and put small pieces in it. Only then put the dishes on ice. Large pieces must be placed on a film (which will cover the cold base).
Step 5
You can pour milk over the meat for safekeeping. During this procedure, the milk will gradually turn sour and will not spoil and develop putrefactive microorganisms. However, the meat will need to be thoroughly washed and dried with a towel before eating.
Step 6
The method of filling unwashed meat is also used by some housewives. The meat must be put in a container and sprinkled with grated horseradish on all sides.
Step 7
Load - in this case it will be necessary to prepare a special dressing. It is made with vinegar, water, spices and onions. By putting salted meat in such a composition, you can prevent not only its spoilage, but also give it more softness and taste. If storage is not at all long, then it will be enough just to grease the meat with the above composition.
Step 8
You can scald the meat with boiling water for a minute until a crust forms, and then store in a cool place. To preserve the meat for a longer period, you can fill it with lard or use vegetable oil for this.
