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History of

Salt Curing: Ancient & Effective

Salting is an ancient technique used to preserve meat and fish before refrigeration. Salt reduces the moisture in food, preventing the growth of bacteria.

How it works:

Salt acts through osmosis, drawing water out of the food’s tissues and creating an environment that is hostile to microorganisms.

Historical origin:

Used by Egyptians, Romans, and Asian civilizations, salting was essential for long journeys, wars, and times of scarcity. Salt was once so valuable that it was comparable to gold.

Famous examples:

Salted cod (Portugal)

Charque and dried beef (Brazil)

Salted anchovies (Italy)

Traditional recipe – Simple dried beef

Ingredients:

1 kg beef (round or similar cut)

Coarse salt

Preparation method:

Cut the meat into thick strips and completely cover with coarse salt. Place in a container, cover, and let rest for 24 hours in the refrigerator.

Drain the liquid and hang or place in a well-ventilated area for 2 to 3 days to dry.

Before consuming, soak in water for a few hours to remove excess salt.

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