By Sam Wong
What you need
SALT curing is an age-old way of preserving meat and fish and enhancing flavour. It is also easy to do at home.
It works by drawing water out of microbial cells that cause food to spoil, killing them or slowing their growth. The meat or fish also loses moisture, concentrating its flavour. This is further improved in meat by enzymes continuing to break down proteins over time. This produces glutamate, creating an enhanced “umami” taste – a subject we will revisit later in the series. The salt also dissolves myosin, …
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