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Meat and fish can be cured at home so that the food has a longer shelf life

2022-12-09T17:45:38.517Z


Stock up on emergency supplies: How can food be preserved for a long time by salting and curing? Created: 09.12.2022, 18:30 By: Janine Napirca Have you bought too much food and want to preserve it longer by preserving it? One possibility is salting or pickling. It is certainly not a bad idea to have a supply of food ready at home as an emergency supply in the event of an impending crisis, deli


Stock up on emergency supplies: How can food be preserved for a long time by salting and curing?

Created: 09.12.2022, 18:30

By: Janine Napirca

Have you bought too much food and want to preserve it longer by preserving it?

One possibility is salting or pickling.

It is certainly not a bad idea to have a supply of food ready at home as an emergency supply in the event of an impending crisis, delivery bottlenecks or transport difficulties.

For example, you can easily make butter yourself using a butter churn and cream.

Should there be a power failure, you could stock up on dishes that you can prepare without electricity.

How can food be preserved for a long time by salting and curing?

Salting or pickling is a preservation method to make foods such as meat and fish last longer.

The salt pulls the moisture out of the food and deprives the microorganisms responsible for spoiling the products of the basis of life.

If you use other preservatives such as saltpeter or nitrite instead of conventional salt, you no longer speak of salting or salting, but of curing.

How this works in practice is explained below.

Which foods can be made to last longer by curing?

Foodstuffs that can be made to last longer for emergency supplies by curing are fish on the one hand and meat on the other.

Popular types of meat that are cured and preserved as long as possible are, for example, pork, but also beef, as well as veal.

Sample image - not the actual recipe image

What is included in disaster and crisis preparedness?

From emergency supplies to independent energy supply, the crisis prevention newsletter from Merkur.de provides many tips that everyone should know.

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Instructions: How do you pickle properly?

This is how you make your meat last longer in emergency supplies

In order to make your meat or fish last as long as possible by curing, you should first decide on a curing method.

You have the choice between dry curing and wet curing.

When dry curing, which is particularly suitable for large pieces, rub the cured food with curing salt and stack it in an earthenware pot.

Wet curing is intended for smaller pieces.

You put the cured food in a brine and store it in the refrigerator.

Dry curing instructions:

  • Choose a dark and cool room, preferably in the basement.

    The temperature should be between 2 degrees Celsius and 7 degrees Celsius.

  • Rub the meat or fish with nitrite curing salt and add other spices to taste.

  • Place the food in an earthenware pot.

  • Store the cured meat for about six weeks, turning the meat or fish regularly.

    This way the juice escapes better and covers the cured food.

  • Instructions for wet curing:

  • Make a brine.

    For example, for one kilo of meat/fish you need one liter of water, one gram of saltpeter and 100 grams of salt.

    If necessary, add more seasonings to taste and boil the seasoned water first, then allow it to cool.

  • Prick the meat or fish on all sides so that the brine gets inside for preservation.

  • Then fill the cured food in the brine into freezer bags, which you seal very well.

    The cured meat and/or the cured fish are then stored in the refrigerator for between five and fourteen days, depending on their size.

  • After curing, you can either use the meat or fish for cooking or you can smoke it to make it last longer.

    Don't want to miss any more recipes and kitchen tricks?

    Click here for the gourmet newsletter from our partner Merkur.de

    Why can't cured meat be grilled?

    How to properly prepare cured meat and fish

    Although cured food has a longer shelf life, care should be taken when preparing food.

    Since curing salt contains nitrite, you must not grill or pan cook cured meat or fish.

    Because at temperatures above 150 degrees Celsius, the nitrite turns into harmful nitrosamines.

    You should therefore cook salted meat and salted fish in soups and stews that are not prepared at a temperature of more than 100 degrees Celsius.

    What foods should you not refreeze after defrosting?

    View photo gallery

    Stock up on emergency supplies: What other methods are there to make food last longer?

    In addition to salting and pickling, there are other ways to make emergency stocks of fish and meat last longer, such as refrigeration – with the right preparation, even in the event of a power failure.

    Overview of methods for preserving food and their possible storage duration:

    procedure

    Food

    storage duration

    salting

    meat, meat products

    some weeks

    Salt

    Fish, meat, meat products

    weeks to months

    Cool

    butter, eggs, milk, fish, meat, fruit, vegetables

    one day to several months

    Freeze

    Vegetables, fish, meat, fruit, baked goods, home-made meals

    a few months to a year

    fumigation

    Meat fish

    weeks to months

    Sugar

    Jam, marmalade, jelly, fruit syrup, candied fruit

    a few months to a year

    boil down

    Fruit and vegetable juices, jams, marmalades, jellies, chutneys

    up to one year

    drying

    Dried fruit, legumes, herbs, cereals

    up to one year

    acidify

    Cucumbers, mixed pickles, fish, sweet and sour pickled fruit and vegetables

    some months

    lactic acid fermentation

    Sauerkraut, sour beans, pickles

    some months

    pickling in alcohol

    Rumtopf, fruits in alcohol

    some months

    Soaking in preserving solutions

    Eggs, herbs, feta cheese

    weeks to months

    Source: Federal Ministry of Food and Agriculture

    On the other hand, you can extend the shelf life of fruit in emergency supplies by drying or dehydrating it, or candying is a method of making fruit last longer.

    Fermenting is suitable for sauerkraut and vegetables to extend their shelf life.

    Do you know Korean Kimchi?

    The fermented vegetable dish is easy to replicate.

    Source: merkur

    All life articles on 2022-12-09

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