A Brief Introduction to Food Preservation ... Beyond a method to preserve food, cure relates to healing or ... Haggis, Scotland’s national dish, is a combination of ground sheep offal ...

The Cure. The first step of dry curing is to cover your meat with the salt and spices. For every 100 grams of meat that you have, you will want to add about 2.75 to 3.5 grams of salt to the cure.

The biggest reason for this impressive example of food preservation is salt. Salt draws out moisture and creates a less hospitable environment for bacteria and fungus to deteriorate our preserved ...

Temperature affects fermentation speed – warmer environments speed up the process while cooler temperatures slow it down. Keep your ferments between 65-75°F for best results.

A Glimpse Into Colonial Food Storage. In the 1700s, food preservation was a daily necessity. Colonial households, including George Washington’s estate, relied on pickling, drying, smoking, and ...