What You Need to Know
Salt concentration creates osmotic pressure that dehydrates meat surface. This inhibits microbial growth while allowing enzymes to tenderize.
Prevents spoilage while concentrating flavor and tenderizing texture. Essential for charcuterie, fermented sausages.
Steps
- 1.
Prosciutto (Italy): Creates dry-cured ham with concentrated flavor.
- 2.
Bresaola (Italy): Produces air-dried beef with tender texture.
- 3.
Jamon Iberico (Spain): Develops complex cured flavors in ham.
The Science
Primary Reaction
Osmosis draws moisture out of meat.