Cured meat is one of the oldest ways to preserve meat. Even with the advancement of food preservation techniques, including the modern refrigerator, curing meat will never go out of relevance and practice. Meat curing techniques vary depending on the specific kind of meat you have. Additionally, the time spent curing the meat differs in different instances. Curing meats is a highly beneficial way of handling meat if you want it in storage for a long time.
Eating cured meat has a wide range of benefits, as you shall see from the article below.
- 1. Meat Preservation
The original purpose for curing meats was to preserve them from the elements. Meat from an animal decomposes rapidly if not well kept. Multiple factors that increase the meat decomposition rate include humidity, temperature, water content, and pathogens. At room temperature, meat is highly likely to decompose, primarily because of the activity of pathogens in high temperatures.
However, curing meat increases the solute level in the meat by incorporating a saline solution. As a result, the conditions inside the meat become very inhabitable for microbes and pathogens, which are likely to cause decomposition and the rotting of the meat. Therefore, the meat can stay longer at room temperature than in ordinary conditions. Thus, when curing meat, you can enjoy the flavor and nourishment from the meat for a longer time.
Meat subscription box companies such as Carnivore Club use curing techniques to ensure that the meat they provide their customers on every issue of the subscription boxes lasts longer. It would be unfortunate for you to get a subscription box with high-quality cuts only for the meat to go bad in a few days or, worse still, in transit.
2. Cheaper Costs
Cured meats cuts down the general purchase costs, reducing the grocery bill and allowing you to have more income to spare. Most times, cured meats use the animal parts that customers would not ordinarily purchase. Many people go to the butchers to get premium cuts and steaks. In many cases, the steaks are pricier than ordinary cuts. Thus, when you opt to eat cured meat, you purchase cuts that you would not ordinarily buy at a cheaper cost.
In the cost aspect, when a customer decides to eat cured meats, the benefit is also realized by the butcher. This is because the butcher will be in a position to sell more parts than they would ordinarily have. The parts of the animal that would be disposed of would be sold after curing. This presents a win-win situation for all parties involved.
- 3. Flavor
Cured meats are tastier than ordinary cuts. The different mechanisms of curing meat provide a varied taste. For example, using salt-based techniques for curing meat increases the flavor of the meat since the salt enters the flesh and alters the flavor for a longer time. Additionally, removing pathogens that would have otherwise made the meat go bad keeps it fresher for a long time.
Using smoke-based techniques for curing meat introduces the umami flavor into the meat. The smoky taste is often savory and pleasant as it is exotic and differs from the typical taste. If you have ever tried it out, refrigerated meat usually tastes odd after a long time of refrigeration. Therefore, alternative preservation techniques also keep the authentic taste of the meat.
- 4. Meat Purity
During meat processing, many additives and preservatives are added to it to increase its shelf life and longevity. Some additives are added to reduce the taste of the different preservation chemicals used in processing. Therefore, when you eat meat, you ingest many chemicals that may harm your body.
However, cured meat has a high purity rate compared to ordinary processed meats because of the absence of chemicals in the cuts. Thus, eating cured meats avoids harmful chemicals that would otherwise harm the body. This avoids high toxicity and ensures that consumers only eat organic, natural, and minimally processed foods.
We recognise that the notion of curing meat by storing it at room temperature for extended periods of time may not sound particularly attractive or secure. As long as the correct safety precautions are taken, cured meat is safe to consume, unlike that chicken breast you pulled out of the fridge a few days ago.
Moisture is the key distinction between cured and rotten meats. A steak left out in the sun for the entire day will develop dangerous bacteria that can make you ill. The moisture in meat is pulled out and eventually evaporates by a process known as osmosis when a curing combination of salt, sugar, and other spices is applied by coating or injection. The lack of water provides an environment that inhibits the growth of bacteria, making cured meats completely safe and delectable to ingest.
- 5. Health Benefits
Eating cured meats has numerous health benefits. The meats are rich in protein content which is essential for bodybuilding and the generation of muscles in the body. Additionally, meats are a rich source of Vitamin B. This Vitamin is necessary for the digestion and metabolism of food and healthy skin. Lastly, the iron content in cured meats benefits the immune system. Iron also facilitates increased brain functioning.
Final Words
As you have seen above, eating cured meats not only has a wide range of health benefits but is also beneficial in terms of taste. Eating cured meats also saves you a buck or two in terms of costs and reduces the number of chemicals in the food you take under ordinary circumstances. All in all, cured meats have a wholesome range of benefits you should take advantage of.
Although the process of curing meat can be challenging and time-consuming, the end result is well worth it. There are many inventive new ways to savour various sorts of meat thanks to this time-honored method. It’s challenging to withstand the yearning that is guaranteed to come after taking a bite. With this knowledge, we hope you’ll be motivated to experiment with cured meats in new ways and to share your discoveries with some of your closest friends and family members. After all, cured meat and excellent company make for one of the best combinations.