History Of Preserving Meat!


Humans have been preserving food since our very earliest days. Initially, the techniques were crude but as society developed, the mechanisms for preserving became increasingly refined and frequently had the ability to enhance the flavor and appeal of the food. In some cases, these traditional preservation techniques actually increase the nutritional value of the food as well.
For example, consider sauerkraut. This humble marriage of sliced cabbage, salt, spices and time has not only ensured for millennia that the fall cabbage harvest stays edible and palatable all winter long, but that those who eat it stay healthy as well, thanks to beneficial bacteria and increased vitamin C levels.

Initially, food preservation was done in the home. Knowing how to smoke, cure, dry, ferment, salt, pack in fats or oils, preserve with sweeteners, pickle and steep in alcohol were abilities elemental to survival. In recent years, these food preservation skills have become the domain of artisans and food manufacturers, though they’re also experiencing a revival on an individual level.image

Smoking, Curing and Drying
These three techniques are all designed to in some way remove water from food, in order to stave off the growth of bacteria and slow down the degradation process. When food is smoked as a way of preservation, it is typically done with the combination of smoke and heat. There are other forms of smoking, and while they can add a great deal of flavor and interest, they aren’t as effective as preservation methods.
The reason that drying and curing are such useful natural preservatives is that yeast, bacteria and mold need moisture to grow. If you remove the water from a piece of food, you’ve effectively made it impossible for those microorganisms to thrive. The more water you remove, the hardier the food becomes.
Smoking, curing and drying also happen to add a great deal of flavor when done well. In addition to giving something a smoky taste, drying and curing can concentrate the natural flavors of the food being processed, making them highly sought after. Make sure to take a look at D’Artagnan line of smoked and dry cured meats to sample some items preserved in this manner.

Though most people don’t think about it often, much of what we eat has been fermented. The list includes yogurt, cheeses, vinegar, beer, bread, wine, soy sauce, deli-style dill pickles, salami and cured meats like salami, chorizo and pepperoni. It works by transforming the sugars in the foods into acidic compounds that enhance flavor and aid in preservation. In many cases, the fermentation process also increases the availability of vitamins and nutrients in the food and makes it more easily digestible.
Salting or salt-curing is another method for removing the water from food so that it is resistant to molds, bacteria and yeasts………..
Preserving with Fats and Oils
Fats and oils are another medium that both repel water and create an effective seal against the onslaught of microorganisms. Traditional methods include ………….
Preserving with Sugar
One of the more common and accessible preservation methods for the home cook, preserving with sugar means simply to …………..
So much of safe preservation has to do with managing oxygen, water and acid. Submerging food in vinegar………………
Preserving with Alcohol
Alcohol is both highly acidic and inhospitable to bacteria, mold and yeast. That makes it an ideal preservation medium for……Click Here↵

Today's Tip : When you buy meat, ensure that your meat is properly sealed and packed without any tears anywhere.Always check if the meat is firm when you hold it in your hand. Do not go for a soft and saggy one. Make sure there is no foul odor or smell coming from the meat.

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