LounjeLounjePlan my week

Salt Preservation of Meat

Also known as Salt Preservation of Meat (Traditional Nigerian Method)

Salt preservation of meat — using salt to draw moisture from the flesh and create an inhospitable environment for spoilage bacteria — is one of the oldest and most universally practised food preservation methods in Nigeria, predating refrigeration by centuries. Before the widespread availability of refrigeration in Nigeria, every household and every market preserved excess meat and fish through a combination of salt-curing, sun-drying and smoking.

Salt Preservation of Meat, Nigerian cooking

Ingredients

  • A big quantity of fresh lean beef, goat or pork — the leaner the better for preservation
  • A very large amount of coarse salt — the ratio is approximately 1 big handful of salt per big piece of meat
  • Optional spices to add flavour during curing: ground ginger, ground Cameroon pepper, ground cloves

Method

  1. 01

    Preparing the Meat. Cut the meat into pieces of uniform thickness — ideally no thicker than 2 fingers. The thinner the cut, the more effectively and quickly the salt penetrates to the centre.

  2. 02

    Applying the Salt Cure. Rub every surface of every piece of meat very generously with coarse salt — cover completely, pressing the salt into the surface. Add ground ginger, Cameroon pepper and cloves if using. Place the salted meat in a single layer in a wide, non-metallic container.

  3. 03

    The Curing Period. Leave the meat in the salt for 24 to 48 hours at cool room temperature or in the refrigerator. The salt will draw significant moisture from the meat — a brine will form at the bottom of the container. This is normal and correct. Turn the meat once daily during the cure.

  4. 04

    Rinsing and Drying. After curing, remove the meat. Rinse briefly under cold running water to remove excess surface salt. Pat very dry with paper towels.

  5. 05

    Post-Cure Drying. After salt curing, the meat can be: (a) used immediately as a flavourful cured meat, (b) sun-dried further for complete dehydration, (c) smoked for additional preservation and flavour.

More food preservation