What better preserves meat with salt or vinegar

Curing meat - salting it

Cured meat must be in the salt for days or weeks, so rub the meat with nitrite curing salt. (Photo by: [email protected] / Depositphotos)

What happens when curing?

Normally, when you think of salting, you almost automatically think of meat. Cure roast pork, cure beef - Classics from grandmother's kitchen that go through Preserve with salt have been preserved. The most famous Swiss salted meat is probably that Bündnerfleisch.

The preservation by salt takes place through what is known as osmosis. In other words, the exchange of meat juice with the curing salt binds water, which deprives the harmful microorganisms of any basis of life. But Curing meat or fish We nowadays less because of the longer shelf life, but rather because of the distinctive aroma.

At fish one does not usually speak of curing - pickled fish or salt fish are more common than terms.

Curing instructions

The following procedure has proven to be a simple procedure for various foods:

  • Take an earthenware pot into which you put the food layer by layer.

  • You sprinkle salt between the layers.

  • The top layer is now weighted down so that the salt can better penetrate the cured food.

  • You now have to check the pot regularly, as perishable components could become detached from the food. You have to remove these regularly. Fish in particular will secrete oil in the first few days that has to be skimmed off. Because fish oil tends to go rancid.

Types of preservation methods:

In the Conservation method salting However, we basically differentiate between two approaches:

  • Dry curing
  • Salting in brine

There is also the option of using a syringe Nitrite curing salt inject directly into the inside of the meat. Here we are talking about Quick curing.

Instructions - properly dry curing

This procedure will require a lot of time and a cool, dark room. This is how you do it:

  • Rub the meat well all around with nitrite curing salt.

  • Add spices to taste.

  • Layer in an earthenware pot and weigh down.

  • Store in a dark place at 2 to 7 degrees for about six weeks.

  • During storage, turn the meat regularly until juice comes out that just barely covers the meat.

Instructions - proper wet curing

This variant of curing is also suitable for smaller pieces, as you store the meat in the refrigerator. This is how you do it:

  • Prepare brine - for one kilo of meat you calculate 1 liter of water, 1 g of saltpeter, 100 g of salt. Then there are your favorite spices. Bring everything to the boil and let cool down completely.

  • Pierce the meat from all sides so that the liquid can penetrate the inside of the meat.

  • Put the cured goods with brine in a freezer bag and close tightly.

  • Let it steep in the refrigerator.

  • How long the meat is stored in the brine depends on how big it is. Allow between five days and two weeks.

Most types of sausage are first cured and often further processed by smoking or drying (Photo by: NatashaBreen / Depositphotos)

After curing - further processing:

You can use the meat immediately after curing or smoke it before enjoying it.

Use without smoking:

  1. Rinse the cured meat several times with clear water.
  2. Put the meat in a large saucepan and pour boiling water over it - the meat must be completely covered.
  3. Add spices such as peppercorns, bay leaves and 1 tablespoon of vinegar to steep the meat over a moderate heat for 60 minutes, do not boil.
  4. Take out of the pot, cut open and cover and let simmer for 15 minutes over low heat to finish cooking.

More tips on preserving with salt

  • If the cured food is too salty for you, you can soak it for a few hours and take away some of the salty heat.

  • To vary the aroma, you can add dried herbs and spices to the salt. Juniper, peppercorns, bay leaves, cloves, rosemary, marjoram, garlic, chilli or thyme are ideal for seasoning. Sugar is considered a flavor enhancer and can also be used in small amounts for curing.

  • The higher the salt concentration during curing, the longer the food can be kept.

  • You can also make curing salt yourself by adding saltpeter or nitrite to the sea salt.

  • Nitrite ensures that the meat in the Preservation in salt stays nice red (reddening).

  • Saltpetre can harden the meat. To avoid this, rub it with honey beforehand.

  • When curing in brine, the meat is juicier and more tender than with dry curing.

  • Nitrite salt is considered in some studies as unhealthy, even as carcinogenic, so cured sausage products should only be eaten in small quantities and not regularly. Some butchers already offer sausages without curing salt.

Curing recipes:

Cured meat

Make curing seasoning salt yourself

Salad with pickled salmon


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