Secrets of Salt The salt book

In the Kitchen : Page 1

Salt is traditionally associated with the kitchen, so what better place for you to start discovering the many uses of salt than learning how salt is used in the kitchen! It is important to keep a box of salt for cleaning and one for baking in the kitchen. With the price of salt being so cheap, you can cut your cleaning bills quickly when you use some of these cleaning with salt tips.

Curing
One of the main reasons that meat is cured is to prevent botulism, which is a deadly form of food poisoning.  Salt is added to a meat product to remove moisture. There are many cooks and butchers who will swear by the use of curing with only salt (no other additives) but with this method comes the pure ‘taste’ of salt. When using curing salts, you need to understand that this type salt is not a ‘table’ salt to be used with your other meals. Meat curing is not an exact science, be sure to research the recipe you are planning on using and to refrigerate for as long as the recipe suggests.

Always keep meats refrigerated when you are curing them. After you have cured the meats and if you think it is too salty, you can soak the meat in water just a bit as this will draw out some of the salt. One last tip, cured meats are still raw, you need to cook the meat before you eat it and also you should know that cured meats would turn a pinkish or reddish color when they are cooked. So let’s discuss how to cure meats:

Dry cure: apply the cure mix directly onto the meat. Put in the refrigerator. This method is used on hams, bacon, and smaller pieces of your favorite meats.

Brine cure: using your favorite brine recipe you will be adding salt and water to create a sweet juice that you inject into meats and then soaking the meat in the remainder of the solution. This method of curing is used most often for chicken, hams, turkeys, and fish – all in large or small pieces.
 
Combination of cures: use the dry rub with the injection portion of the Brine cure and refrigerate. This method is often used on hams. 

Sausage cure: using the salt cure (pick your favorite brand at the grocery) and a mixture of spices you can either inject the casing of the sausage or mix with the sausage as you are putting it in the sausage casing. 


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Last update 23rd May 2006