Preserving Meat
The most common ways to preserve meat are drying, curing with salt, and smoking. The primary goal when preserving is to remove the moisture from the meat and reduce the chance of bacteria and other microbes getting into the meat.
Smoking, Curing, and Drying Meat
Keeping meat for any length of time in Australian environment requires preserving it. The purpose of preserving is to remove the moisture so that bacteria, yeast, and mould will not grow.
Smoking meat
Smoking meat extends its shelf-life because it kills the bacteria on the surface of the meat, and some of the microbes inside the meat. However, it works best when combined with curing and the use of refrigeration or freezing.
Smoking meat has now become a way of extending the flavour using slow cooking methods.
Drying meat
Drying meat is one of the oldest forms of meat preservation. Living in a hot, dry climate means that thin slices of meat could be hung in the sun to dry. This form of meat preservation is called dehydration. When meat is dehydrated it becomes:
- A different, smaller and thinner shape
- Wrinkled
- Harder and less tender (chewier)
- A darker colour
However, the nutritional value is maintained, as protein does not degenerate during drying. For more information about drying meat visit the ACS Distance Education website.
Curing meat
Salt is another method of removing water. Salt draw out the moisture.
This video shares some interesting information about using salt to preserve meat.
Dry aging Meat
“Science of Dry Aging” by George Motz