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Salting is the University of Georgia, National Center for Home Food Preservation
Accessed June 2011. It is related to
Salting is the preservation of food
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...
with dry edible salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantit ...
."Historical Origins of Food Preservation."Accessed June 2011.
pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is cal ...
in general and more specifically to brining
In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically ...
also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish u ...
(usually dried and salted cod
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export ...
or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans
''Phaseolus coccineus'', known as runner bean, scarlet runner bean, or multiflora bean, is a plant in the legume family, Fabaceae. Another common name is butter bean, which, however, can also refer to the lima bean, a different species.
It is ...
and cabbage are also often preserved in this manner.
Salting is used because most bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of prokaryotic microorganisms. Typically a few micrometr ...
, fungi
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from ...
and other potentially pathogenic organism
In biology, an organism () is any living system that functions as an individual entity. All organisms are composed of cells (cell theory). Organisms are classified by taxonomy into groups such as multicellular animals, plants, and ...
s cannot survive in a highly salty environment, due to the hypertonic
In chemical biology, tonicity is a measure of the effective osmotic pressure gradient; the water potential of two solutions separated by a partially-permeable cell membrane. Tonicity depends on the relative concentration of selective membrane- ...
nature of salt. Any living cell in such an environment will become dehydrated through osmosis
Osmosis (, ) is the spontaneous net movement or diffusion of solvent molecules through a selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a region of low water potential (region o ...
and die or become temporarily inactivated. Fine grained salts were more expensive but also absorbed moisture faster than coarse salt.
History
Medieval England
Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal withbracken
Bracken (''Pteridium'') is a genus of large, coarse ferns in the family Dennstaedtiaceae. Ferns (Pteridophyta) are vascular plants that have alternating generations, large plants that produce spores and small plants that produce sex cells (eggs ...
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 a barrel. People in the 14th century could also put salt on vegetables for taste.
Modern
It was discovered in the 19th century that salt mixed with nitrates (such assaltpeter
Potassium nitrate is a chemical compound with the chemical formula . This alkali metal nitrate Salt (chemistry), salt is also known as Indian saltpetre (large deposits of which were historically mined in India). It is an ionic salt of potassium ...
) 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.
Religious customs
Jewish
Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The ...
and Muslim dietary laws
Some people do not eat various specific foods and beverages in conformity with various religious, cultural, legal or other societal prohibitions. Many of these prohibitions constitute taboos. Many food taboos and other prohibitions forbid the mea ...
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 in Kosher Shechita
In Judaism, ''shechita'' (anglicized: ; he, ; ; also transliterated ''shehitah, shechitah, shehita'') is slaughtering of certain mammals and birds for food according to ''kashrut''.
Sources
states that sheep and cattle should be slaughtere ...
(where it is all but required) than in Halal
''Halal'' (; ar, حلال, ) is an Arabic word that translates to "permissible" in English. In the Quran, the word ''halal'' is contrasted with '' haram'' (forbidden). This binary opposition was elaborated into a more complex classification k ...
Dhabiha
In Islamic law, ' ( ar, ذَبِيحَة; '; ), also spelled zabiha, is the prescribed method of slaughter for halal animals (This does not include fishes, which are exempt from this requirement). It consists of a swift, deep incision to the throa ...
(as in most cases, draining alone will suffice).
See also
* Curing (food preservation) * Food preservation * Food storage *List of dried foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
*
References
Food preservation * {{food-stub