Salting (food)
From Wikipedia, the free encyclopedia
Salting is the preservation of food with salt. It is related to pickling (preparing food with brine, rather than dry salt). It is one of many methods of preserving food.
Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated.
Kashrut, the Jewish dietary laws, requires the removal of blood from freshly slaughtered meat, which may be accomplished with the use of salt or brine.
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