How to Preserve Meat with Salt

Updated on June 13, 2013
Corned beef is a delicious form of salt-preserved meat.  This is a photo of a typical Irish Dinner.  Making your own isn't difficult.
Corned beef is a delicious form of salt-preserved meat. This is a photo of a typical Irish Dinner. Making your own isn't difficult. | Source

Salting Meats for Preservation and Flavor

There are several processes that have been developed for the preservation of meats over the centuries. Beef jerky is a dried form of meat that is salted in various ways before it is dried. Hams are also salted as part of the curing process. Corned beef is made from brisket that is soaked for about a week in a pickling brine which can have several different recipe variations. Sausage making also is dependent on salts as a part of the curing and preservation process, as are sandwich meats.

Here I discuss these processes and talk about the basics, so you can learn how to preserve meat with salt. I give several specific methods for preparing dried meats and meats seasoned in pickling solutions to provide you with the means of making your own.

Salt Preservation Basics

There are several salts that are used to cure, or preserve, meat. Sodium chloride, ordinary table salt, is the primary ingredient, helping create an environment where bacteria cannot grow and removing moisture within. But other salts are needed to complete meat preservation. These salts are nitrates and nitrites. If nitrates and/or nitrite salts aren't used, then the fats within the tissue will oxidize, or become rancid. Thus, it is important that nitrites are used. And, they are used in very small amounts in curing salt mixtures.

Obviously, in addition to preservation, these salts add flavor. The table salt flavor would be plain if the nitrates and nitrites were not present. These preservatives also make the meat turn pink to red and also contribute to flavor. They are the reason corned beef is red. Various forms of sugar are also frequently added to enhance flavor, and sometimes ascorbates are added to pickling brines to speed up the curing process and stabilize the color given by the nitrates and nitrities.

Why Does Salt Preserve Meat?

As salt levels increase in a solution, the growth potential and survivability of microorganisms like fungi and bacteria decreases. At the recommended levels for dry salting and pickling, microbial growth doesn't occur. It is well known that proper salt preservation prevents contamination by Clostridium botulinum, the bacterium that causes the fatal disease known as botulism.

Drying meat is an age-old tradition for meat preservation.  Salt helps speed the curing process and prevents meat spoilage.
Drying meat is an age-old tradition for meat preservation. Salt helps speed the curing process and prevents meat spoilage. | Source

General Considerations for Salt Preservation of Meat

Use lean meat. Before you get started in any of the processes mentioned below, make note that you need to use cuts of meat that have very little internal and external fat. Cuts of beef that are lean enough to be used include the brisket and round. Cuts of pork that are used normally include the ham, shoulders and belly, and sometimes, the loin and white jowl. The reason that you need to use lean cuts is to limit the amount of fat, which cannot be penetrated by the salt solution. So, fat in non-lean cuts will oxidize, or become rancid.

Allow the meat to cool before salt curing. Cooling the meat down to 32-35 degrees Fahrenheit before going through the salting helps prevents deterioration processes from beginning in the meat.

Temperatures. The optimum temperature will vary according to the type of curing you are doing. For large cuts of meat, like roasts, hams and shoulders, a temperature range of 35 to 50 degrees Fahrenheit is recommended (for external salt cures). For corning beef, refrigerator temperatures are needed. For drying beef cut into strips, the temperature for smokers is given below. If drying is done in the sun or over a fire, warm, dry temperatures can dry the meat in a matter of hours. Humid outdoor environments are not recommended for drying, regardless of the temperature.

Dry Curing Meat with Salt or Brine Solutions

There are two ways of using salt for dry-curing of meat, using a brine solution or by rubbing the salt on the surface. And you can either use sun-drying or a smoker. Each of these methods is given below in step-by-step instructions.

Use of a Brine Solution for Dry Curing Meat in the Sun

  1. Prepare a 14% solution of pickling salt. If you wish to add sugar for flavor, use 11% salt and 3% brown sugar.
  2. Cut lean meat into strips that are about half an inch thick.
  3. Soak them in the brine solution for five minutes. This brine solution can be re-used during the curing process for one day.
  4. Place the soaked strips in a colander and allow to drain.
  5. Suspend the meat strips on a line using either S-shaped hooks made of stiff wire, by tying up one end with twine or by use of metal clips.
  6. Drying takes from 2-3 days in a dry, sunny climate. Ideal drying conditions are at 30% or less relative humidity and with a flow of warm air that stays about the same temperature through the process. Screened cages are recommended to ward off insects.

Using a Smoker to Dry Cure Meat

A smoker is the preferred way to dry the meat in humid climates. Follow steps 1-4 above and then place the meat on the grill surface of the smoker. Heat the smoker to between 100-120 degrees Fahrenheit. The process takes from 12-24 hours.

Rubbing Salt for Dry Curing Meat

This method is good for hams, shoulders and roasts. Pickling salt is rubbed on the meat to facilitate curing, but sometimes spices are added to enhance the flavor, like cracked peppercorns, mustard seeds or fresh herbs like rosemary, basil or sage. These spices are first rubbed onto the surface of the meat and then the salt is applied.

The amount of salt that is needed is 1 1/2 cups per pound of meat, with half of it applied at the beginning of the process. The meat is hung in a room having temperatures between 35 and 50 degrees F. (protected from insects) and 4-5 days later the rest of the salt is rubbed onto the surface. It takes about five days for each inch thickness of the cut of meat to cure if it has no bone. For meat containing bones, add two more days to the curing time for a total of seven days per inch.

Funny Bacon-Making Video

Recipe for Making Corned Beef

Corned beef is made in a pickling solution, and the recipe is simple enough that anyone can do it. If you have the space in your refrigerator to store it while in the process of pickling, you can do it. Here are the steps you need to follow.

  1. Buy a 4-lb cut of brisket and cut off any excess fat.
  2. Make the brine solution. A half gallon of the solution consists of 1 cups of pickling salt (or a mixture of Kosher salt and saltpeter described above, 1 1/2 teaspoons of pickling spices (crushed to release the flavors) and quarter a cup of packed brown sugar. To the spices, you may want to also add a little powdered or fresh ginger and/or a little cinnamon, depending on your taste preferences. See the suggestion below, also.
  3. Boil the brine/spice solution briefly and let it cool to refrigerator temperature.
  4. Place the brisket in a plastic container or a large freezer bag and add the brine/spice solution. Put it in the refrigerator and turn the meat or the freezer bag over every day. The meat will be ready after 7 days of brine treatment.
  5. Remove the meat from the bag or plastic container and wash off the brine and spices before you cook it.

You can substitute some of the water in the pickling solution with beer if you wish. Just make sure that the volume of liquid remains the same.

Making Corned Beef, Part I

Making Corned Beef, Part 2

Questions & Answers

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      • Randy M. profile imageAUTHOR

        Randy McLaughlin 

        5 years ago from Liberia, Costa Rica

        There are some premixed salts for meat curing that can be found at the Morton Salts site: http://morton.elsstore.com/view/category/178-meat-... There is also Allied Kenco: http://www.alliedkenco.com/181.aspx. If you don't have a weighing scale or are unsure about how to proportion the salts, I recommend this route.

        If you want to make your own mix based on the information in this article, it is quite easy to find sources of sodium nitrate. The ingredient store.com has that, as well as the Morton curing salt mixes. I found a site that sells food grade sodium nitrite in a large quantity on Amazon today -Biodiesel Supply Store and Chemicals (odd source) - but you really wouldn't used much of the 2 lb quantity that they are selling. Remember that the sodium nitrite is toxic beyond a certain point.

      • Emmanuel Kariuki profile image

        Emmanuel Kariuki 

        5 years ago from Nairobi, Kenya

        This is excellent information for someone who wants to buy meat for the whole month at one go. Table salt is easily available but I have never seen the other salts. Where would one buy the Nitrates and Nitrites and in what form?

      • Randy M. profile imageAUTHOR

        Randy McLaughlin 

        5 years ago from Liberia, Costa Rica

        Thanks rjasdowski! Perhaps the dried beef in Switzerland was treated by a surface dip in a process similar to what I described in the section on dry-curing of meat. I agree, sometimes the meat is too salty as a result of the curing/brining process. But, in limited amounts, dry-cured meats like prosciutto are delicious treats!

        A quick note also: You can remove salt from cured meat by soaking it in water, changing it every 12 hours. Some people do only one change of water for a 24 soaking and some extend the period for up to three days. Large pieces of cured meat will need longer soaking periods. Also, be sure to keep the meat refrigerated during this de-salting period to avoid contamination by bacteria.

      • rjsadowski profile image

        rjsadowski 

        5 years ago

        AA very interesting Hub. I thought that salted preserved meat was mostly limited to pork and had to be salty until I tasted the dried beef in Switzerland. It was like procuitto only made from beef.

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