What is "in salt?

"In salt" generally refers to the process of salt curing, a method of preserving food by dehydrating it and inhibiting the growth of microorganisms through the application of salt. This is one of the oldest food preservation techniques.

Here's a breakdown:

• Purpose: The primary purpose is preservation. Salt draws moisture out of the food, reducing water activity (Aw) to levels that prevent bacterial growth and enzymatic activity. This extends shelf life significantly.

• Mechanism: Salt creates a hypertonic environment. This means that the concentration of salt is higher outside the microbial cells than inside. As a result, water is drawn out of the cells through osmosis, effectively dehydrating and killing them, or inhibiting their growth. The amount of water activity (Aw) is reduced.

• Methods: There are different approaches to salting:

  • Dry Salting: Food is packed in dry salt or rubbed with it directly. This is commonly used for meats like prosciutto and fish like salt cod (bacalao).
  • Brining: Food is submerged in a salt solution (brine). This is a wet curing method and can be used for vegetables, meats, and cheeses. Sometimes sugar is added to the brine for flavor and curing aid.

• Foods commonly preserved: Meats (ham, bacon, prosciutto), fish (cod, herring), vegetables (pickles, sauerkraut), and some cheeses.

• Considerations:

  • Salt type: Coarse sea salt or kosher salt is often preferred over iodized table salt, as additives like iodine can affect the flavor.
  • Salt concentration: The proper salt concentration is crucial for effective preservation. Insufficient salt may lead to spoilage, while excessive salt can result in an unpalatably salty product.
  • Temperature and humidity: Consistent, cool temperatures and regulated humidity are important during the curing process.
  • Safety: It is important to use proper techniques to avoid botulism and other foodborne illnesses.

• Flavor Impact: Salt curing not only preserves food but also significantly alters its flavor and texture. It concentrates flavors and can add savory and umami notes.