Salting (food)

saltingsaltedsaltsalterydried and saltedsalted foodsalted herringdry-corneddry-saltingfood curing
Salting is the preservation of food with dry edible salt.wikipedia
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Food preservation

preservationpreservedfood preservative
Salting is the preservation of food with dry edible salt.
Smoking and salting techniques improve on the drying process and add antimicrobial agents that aid in preservation.

Salt

table saltsalt productioncommon salt
Salting is the preservation of food with dry edible salt.
Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation.

Salted fish

saltedsalt fishsalted herring
It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon).
Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century.

Salt-cured meat

salted meatsaltedsalt-cured
It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon).
Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration.

List of dried foods

Fish are also preserved through such traditional methods as smoking and salting.

Food and drink prohibitions

dietary lawsTaboo food and drinkdietary law
Jewish and Muslim dietary laws require the removal of blood from freshly slaughtered meat.
In Judaism all mammal and bird meat (not fish) is salted to remove the blood.

Pickling

pickledpicklepickles
It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing.

Brining

brinebrinedbrine salting
It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing.

Curing (food preservation)

curedcuringcured meat
It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing.

Dried and salted cod

salt codbaccalàclipfish
It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon).

Kipper

kippersred herringkippered herring
It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon).

Bacon

bacon bitsrashersside bacon
It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon).

Phaseolus coccineus

runner beanrunner beansscarlet runner bean
Vegetables such as runner beans and cabbage are also often preserved in this manner.

Cabbage

cabbageswhite cabbagegreen cabbage
Vegetables such as runner beans and cabbage are also often preserved in this manner.

Bacteria

bacteriumbacterialEubacteria
Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt.

Fungus

Fungifungalnecrotrophic
Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt.

Organism

organismsflora and faunaliving organisms
Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt.

Tonicity

hypertonicisotonichypotonic
Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt.

Osmosis

osmoticosmoticallyosmotic gradient
Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated.

Sodium nitrate

saltpeterNaNO 3 saltpetre
It was discovered in the 19th century that salt mixed with nitrates (saltpeter) would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat.

Niter

saltpetersaltpetrenitre
It was discovered in the 19th century that salt mixed with nitrates (saltpeter) would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat.

Judaism

JewishJewsJudaic
Jewish and Muslim dietary laws require the removal of blood from freshly slaughtered meat.

Islam

IslamicMuslimMuslims
Jewish and Muslim dietary laws require the removal of blood from freshly slaughtered meat.

Kashrut

kosherJewish dietary lawsdietary laws
Salt and brine are used for the purpose in both traditions, but salting is more common in Kosher Shechita (where it is all but required) than in Halal Dhabiha (as in most cases, draining alone will suffice).

Shechita

shochetkosher slaughtershechitah
Salt and brine are used for the purpose in both traditions, but salting is more common in Kosher Shechita (where it is all but required) than in Halal Dhabiha (as in most cases, draining alone will suffice).