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The final phase in the
making of dry salami is the drying phase. After the necessary incubation
phase, the salami is dried under expertly and precisely controlled circumstances.
The drying reduces the moisture content of the sausage and can take 30 days or
even more, depending on the sausage recipe.
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Read more...
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Many cultures use salted meat in the foundations
of their diet. Salted meat such as bacon, cured ham and beef jerky are most
common in America.
Salt accentuates flavor, inhibits the growth of bacteria, and acts as a
preservative.
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Smoked meat has a rather humble history. Many
cultures practice this widely used culinary technique. Smoking of meats
started as early as prehistoric times as a way to preserve food and the smoke
was useful in driving flies away during meat’s preservation. In modern times we
are able to savor smoked meat for its taste - smoked meat is not only
practical, it is delicious.
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