Salting is thepreservation of food with dryedible salt.[1] It is related topickling in general and more specifically tobrining, also known as fermenting (preparing food withbrine, that is, salty water), and is one form ofcuring. It is one of the oldest methods of preserving food,[1] and two historically significant salt-cured foods aresalted fish (usuallydried and salted cod orsalted herring) andsalt-cured meat (such asbacon). Vegetables such asrunner beans andcabbage are also often preserved in this manner.
Salting is used because mostbacteria,fungi and other potentiallypathogenicorganisms cannot survive in a highly salty environment, due to thehypertonic nature of salt. Any living cell in such an environment will become dehydrated throughosmosis and die or become temporarily inactivated. Fine grained salts were more expensive but also absorbed moisture faster than coarse salt.
Salting could be combined with smoking to producebacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal withbracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in abarrel. People in the 14th century could also put salt on vegetables for taste.[2]
Salted meat was a staple of the mariner's diet in theAge of Sail. It was stored in barrels, and often had to last for months at sea. The basicRoyal Navy diet consisted of salted beef,salted pork,ship's biscuit, andoatmeal, supplemented with smaller quantities of peas, cheese and butter.[3] Even in 1938,Eric Newby found the diet on thetall shipMoshulu to consist almost entirely of salted meat.Moshulu's lack of refrigeration left little choice as the ship made voyages which could exceed 100 days passage between ports.
It was discovered in the 19th century that salt mixed withnitrates (such assaltpeter) would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat. The food hence preserved stays healthy and fresh for days avoiding bacterial decay.[1]
Salting, either withdry salt orbrine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. Meat that had been preserved in this way was frequently called "junk"[4] or "salt horse".[5] One early method of salt-curing meat wascorning, or applying large, coarse pellets of salt, which were rubbed into the meat to keep it from spoiling and to preserve it.[6] This term originates fromOld English and references the large corns orgrains of salt used (seewiktionary:corn).[7]Corned beef retains this name, although it is typically brined today.
Salt inhibits the growth ofmicroorganisms by drawing water out of microbial cells throughosmosis. Concentrations of salt up to 20% are required to kill most species of unwantedbacteria.Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
Various types of salted meat are staples of the diets of people inNorth Africa,Southern China,Scandinavia, coastalRussia, and in theArctic. Some of those salted meats (or foods that contain salted meat) arebacon,biltong,cecina,corned beef,ham,jamón,jerky,pastrami, andsalt pork.
Drying or salting, either with dry salt or withbrine, was the only widely available method of preserving fish until the 19th century.Dried fish and salted fish (or fish both dried and salted) are a staple of diets in theCaribbean,West Africa,North Africa,South Asia,Southeast Asia,Southern China,Scandinavia, parts ofCanada includingNewfoundland, coastalRussia, and in theArctic. Like othersalt-cured meats, it provides preserved animal protein even in the absence ofrefrigeration.
In more recent times,freeze-drying, water bindinghumectants, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.[8]
Jewish andMuslimdietary laws require the removal of blood from freshly slaughtered meat. Salt and brine are used for the purpose in both traditions, but salting is more common inKosherShechita (where it is all but required) than inHalalDhabiha (as in most cases, draining alone will suffice).
TheAmerican Institute for Cancer Research (AICR) andWorld Cancer Research Fund International (WCRF) have stated that there is strong evidence that consuming salted foods including salt-preserved fish and salt-preserved foods in general increases risk of stomach cancer and that the high salt content ofprocessed meat may result in damage to the stomach mucosal lining.[9][10] TheAmerican Cancer Society have stated that "stomach cancer risk is increased in people whose diets include large amounts of foods preserved by salting, such as salted fish and meat and pickled vegetables."[11] Additionally, an excessive intake of salt has a dose-response relationship with elevatedblood pressure, increasing the risk of severalcardiovascular diseases.[12][13]
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| Wet |
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| Fat-based |
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