why we love cured meats.
we love cured meats! especially traditionally prepared cured meats. we are NOT talking about deli chicken breast or turkey breast or roast beef. we ARE talking about cured and fermented traditional meats such as pepperoni, salami, prosciutto and others.
these are good things.
a lot of it has to do with temperature, humidity, and water presence in the meat itself. most meats cannot be kept at room temperature in excess of a few days without spoiling.
curing is meat preservation. it involves drying and slight fermentation.
curing can significantly extend the life of meat before it spoils, by making it inhospitable to the growth of spoilage microbes. curing is ancestral and it was a way to extend the shelf life of meat for long trips and periods of time when there wasn’t much game. in today’s modern world, it’s used more for taste, and also has the fringe benefits of preserving and fermenting the meat.
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