Why is salt rubbed onto meat before curing?

Question

Understand the purpose of salting meat before curing or smoking.

Answer 1

Salt is rubbed onto meat before curing to draw out moisture, inhibit bacterial growth, and enhance flavor, ultimately preserving the meat.

Detailed Explanation:

Salt plays a crucial role in the meat curing process. Here's a breakdown of why it's rubbed onto the meat:

1. Drawing Out Moisture: Salt is hygroscopic, meaning it attracts water. When applied to meat, it draws out moisture through osmosis. This reduction in water activity makes the environment less hospitable for bacteria to thrive.

2. Inhibiting Bacterial Growth: Many spoilage bacteria require a certain level of moisture to survive and reproduce. By reducing the water content, salt effectively inhibits the growth of these harmful bacteria, preventing the meat from rotting.

3. Enhancing Flavor: Salt not only preserves the meat but also enhances its flavor. It breaks down proteins, contributing to the characteristic taste and texture of cured meats. It also helps to concentrate the existing flavors in the meat.

4. Denaturing Proteins: Salt helps to denature proteins in the meat, which allows them to bind together more effectively. This contributes to the texture and firmness of the cured product.

Pro Tip:

Use curing salt (also known as Prague powder or pink salt) instead of regular table salt. Curing salt contains sodium nitrite or sodium nitrate, which further inhibits bacterial growth, especially botulism, and contributes to the characteristic pink color of cured meats. Be sure to use it in the correct proportions as it is toxic in high doses.