To understand the process of preserving food with table salt (sodium chloride) it is necessary to understand how the process occurs. It is not just the food itself that rots (degradative enzymes), but mainly microorganisms, such as bacteria, that consume the food and generate secretions, which can be toxic for human ingestion or can be beneficial and tasty, but it all depends on the type of bacteria and, in most cases, we have no control over which microorganisms are proliferating. As these microorganisms are mainly responsible for the rotting of food, by eliminating their existence, or proliferation, we are able to keep the structure of the food preserved and without the presence of toxins.
How does salt dry out food?
Sodium chloride, by itself, is not hygroscopic, that is, it does not draw water towards itself. What makes the salt moist, hard, is the presence of magnesium chloride, calcium chloride and magnesium and calcium sulfates added to table salt. Salt removes water from food through osmotic pressure, which pulls low-salt water out of the food through semi-permeable cell membranes. In addition to osmotic pressure, the accumulation of salt particles (chlorine ions) in large concentrations causes muscle tissue to be compressed, further increasing water expulsion.
Salt curiosities
Salt keeps us alive! The function of salt in the human body is to control the exchange of substances in cells. Thanks to it, the amount of nutrients and water in cells is always regulated.
The Romans used to pay their legions with salt. This is where the words solo, salary and soldier were born. A soldier was a legionnaire who received his salary in salt. Salt was so fundamental that it was a bargaining chip!
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Hello everything is fine? Do you sell liquid smoke?, I couldn't find it on the website! Thanks.
Hi Sergio, yes we sell. https://charcutaria.org/produto/fumaca-liquida/
OK thank you!!! Hug!
Eduardo, the normal salt, other than Cura, do you use the one with iodine or does it have to be without iodine?
Hi Rafael, I have been using the one with iodine, I have never had any problems.
Please, where can I find the INS for sodium chloride, I need it urgently for a project that I have to deliver tomorrow.
Adriana, I believe that common salt does not have an ins as it is not considered an additive, which is why it is not included in the food additives table.
I would like to know what is the shelf life of the curing salt and if it can be frozen, if so for how long?
Hi Suraty. There are manufacturers that give a 1-year guarantee on curing salts, others are more cautious and guarantee 6 months. I particularly use it after its expiration date and monitor its functionality. If the meat is setting the reddish color it means that the reaction is occurring correctly. It is a product that contains 90% (or more) of common salt, so it does not spoil. What may occur is a decrease in the power of action of sodium nitrite. I never froze. My suggestion is that you store it in a cool, dry place and use it until you notice that the reaction is decreasing (it's easy to see by the color of the final product).
Good morning…How can I maintain humidity temperature?…What does the greenhouse do? Do you sell?
We do not sell. It can be any environment where you can maintain the temperature, I like to use cimatized wine cellars as they generally already have ventilation and, by default, maintain the ideal temperature. Many use old refrigerators and adapt separate temperature and humidity controllers, a well-known brand of controller is full gauge. Humidity can use electric humidifiers or pots with water inside the chamber.
I saw a curing recipe for beef the other day that was basically: 3kg of coarse salt + 0.5kg of pink salt on the meat for 30 days, in the fridge. Then wash, another 30 days in the fridge with red wine. Finally, wash and dry for another 7-10 days in the refrigerator, always packing the container with the meat.
Interestingly, it doesn't use any additives, curing salt, etc. Will it work, or is there a high chance of spoiling/contaminating the meat?
Túlio, it is perfectly possible to preserve meat, even for years, just using table salt. The famous raw or dry-aged hams are an example of this. The famous Parma Prosciutto, of controlled origin, only uses salt. You just need to be careful as the salt concentration must be high but not to the point of dehydrating the meat, follow the recipe which, if it has been tested and is from a reliable source, should work.