What is Salting? What are the steps in salting? What are the benefits of salting?

2. Salting is the preservation of food with dry edible
salt. It is related to pickling in general and more especially
to brining (preparing food with brine,that is salty water)
and is one form of curing. It is one of the oldest method of
preserving food, and two historically significant salt-
cured food are salted fish (usually dried and salted cod or
salted herring ) and salted-cured meat (such as bacon).
Vegetables such as runner beans and cabbage are also
often preserved in this manner.
Salting is very common method to
conserve many foods. Its very easy to
do. It consists on covering the food
with enough salt to make sure that the
salt penetrates well.

3. It was discovered in the 19th
century that salt mixed with
nitrates (saltpeter) would
color meats red, rather than
grey, and costumers at that
time then stronly preffered the
red-colored meat. The food
hence preserved stays healthy
and fresh for days avoiding
bacterial decay.

4. Salting is used because most bacteria,
fungi and other potentially pathogenic
organisms cannot survive in a highly
salty environment, due to the
hypertonic nature of salt. Any living
cell in such an environment will
become dehydrated through osmosis
and die or become temporarily
inactivated.

5. HOW TO
SALT MEAT

6. This method of
preserving meat
has been used
long ago, and is
still being used
today. It
preserves it by
bringing the
bacteria out of it
so it can last
longer.

7. Pick your meat.
Whether it is fish,
chicken, pork, beef,
veal, vension or
anything else, it
will work.

8. Wash the meat
wuth room
temparature
water, ( AKA
Lukewarm).

9. Cut off all
parts of your
meat that
you wouldn’t
like to
preserve.

10. Pat dry with
one of your
clean towels.

11. Optional----
Apply herbs
and spices to
your cut.

12. Now rub the salt, coarse, into
the choesen meat. Rub it hard
into the meat, and also a layer of
that coarse salt over all the
meat.

13. Now hang your finished
meat into a cool room.

14. Check every 2 days for 3 weeks,
making sure it doesn’t smell bad, a
sign of bacteria.

15. After 3 weeks it is
ready.

16. Use water to wash
off salt from meat.

17. Pat it down with the other of
your clean water.

18. Now you can eat it
and enjoy

19. THANK YOU FOR
WATCHING

20. Norhaine
Amiang,
a simple
student of Mayo
National High
School in Grade
12 Baltazar
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