Does Sun-Dried Meat Need Desalting? Discover How to Desalt Quickly and Tips!
Sun-dried meat is a traditional ingredient in Brazilian cuisine, appreciated for its intense flavor and unique texture. But a common question arises when preparing this cut: does sun-dried meat need to be desalinated? On CanalCozinha, we’ll clarify this issue once and for all, revealing the best techniques to desalinate sun-dried meat, including quick methods for those short on time. Additionally, you’ll learn valuable tips on proper storage and how to ensure your sun-dried meat turns out perfect in any recipe. Keep reading and discover everything about this special ingredient!
Sun-Dried Meat: To Desalinate or Not to Desalinate? The Definitive Answer!
The answer is: yes, in most cases, sun-dried meat needs to be desalinated before cooking. The traditional production process of sun-dried meat involves salting the meat, followed by exposure to the sun or a ventilated place to dehydrate it. This curing with salt gives sun-dried meat its characteristic flavor and increases its shelf life, but also leaves it with a high salt content, which can be excessive for many palates.
However, it’s important to highlight that the level of salting can vary depending on the producer and preparation method. Some sun-dried meats are saltier than others. Therefore, it’s always recommended to taste a small piece of the meat before starting to cook to assess the need for desalination. If the flavor is too salty, desalination is necessary to balance the taste and make the meat more pleasant to the palate.
How to Desalinate Sun-Dried Meat: Traditional Step-by-Step
The traditional desalination method for sun-dried meat is simple and effective, requiring only cold water and a bit of patience. Follow the step-by-step from CanalCozinha:
- Cut the Meat (Optional): If the piece of sun-dried meat is very large, you can cut it into smaller pieces to facilitate the desalination process. This also allows you to desalinate only the amount you’ll use.
- Soak in Cold Water: Place the pieces of sun-dried meat in a large bowl or container and cover them completely with cold water. Make sure the meat is fully submerged.
- Water Changes: Let the meat soak in cold water for at least 4 hours, changing the water every 1 to 2 hours. This process helps remove excess salt from the meat.
- Desalination Time: The total desalination time varies depending on the thickness of the meat and the degree of salting. Generally, 4 to 12 hours are sufficient. Thinner meats need less time, while thicker meats may require more time.
- Taste Test: After the desalination time, take a small piece of meat, dry it with a paper towel, and quickly fry or grill it. Taste to check the salt level. If it’s still too salty, return the meat to the water and continue the desalination process for a few more hours, changing the water every hour.
- Finishing: When the meat is desalinated to your liking, remove it from the water and dry it well with a paper towel. Now it’s ready to be cooked according to your recipe!
How to Quickly Desalinate Sun-Dried Meat: Boiling Technique
If you’re in a hurry and need to desalinate sun-dried meat quickly, there is a technique that speeds up the process: boiling. Check out the step-by-step:
- Cut the Meat: Cut the sun-dried meat into smaller pieces, preferably cubes or thin strips. This increases the surface area contact with water and speeds up salt removal.
- First Boil: Place the pieces of meat in a pot and cover with cold water. Bring to high heat and boil for about 10 to 15 minutes.
- Discard the Water: Drain the water from the pot and discard it. This water will have a high concentration of salt.
- Second Boil (if necessary): If after the first boil the meat is still very salty, repeat the process with clean water, boiling for another 10 to 15 minutes.
- Taste Test: After boiling, taste a piece of the meat to check the salt level. If necessary, repeat the process until reaching the desired point.
- Finishing: When the meat is desalinated to your liking, drain the water well and dry the pieces with a paper towel. Now it’s ready to be used in your recipe.
CanalCozinha Tip: The boiling technique is faster, but can leave the meat a bit more cooked and less juicy than the traditional cold water desalination method. Therefore, use it only when you have little time available.
Storage of Sun-Dried Meat: Before and After Desalination
Proper storage of sun-dried meat is essential to preserve its quality and food safety. See the tips from CanalCozinha:
Before Desalination:
- Cool and Ventilated Place: Traditional sun-dried meat, before desalination, can be stored in a cool, dry, and ventilated place, hanging or in an open container, for a few days or even weeks, depending on climate conditions and the meat’s curing degree.
- Refrigerator: If you prefer, you can store sun-dried meat in the refrigerator, wrapped in parchment paper or in a clean, dry kitchen towel, for up to one week.
- Avoid Plastic Packaging: Avoid storing sun-dried meat in closed plastic packaging before desalination, as this can trap moisture and promote mold growth.
After Desalination:
- Refrigerator: After desalinating, sun-dried meat should be stored in the refrigerator, in an airtight container or wrapped in plastic wrap, for a maximum of 3 days.
- Freezing: If you won’t use the desalinated sun-dried meat within 3 days, you can freeze it for up to 3 months. Dry the meat well with a paper towel, wrap it in plastic wrap or aluminum foil, and place it in a freezer bag removing as much air as possible. Label with the freezing date.
- Thawing: Thaw sun-dried meat in the refrigerator overnight to preserve its texture and flavor. Avoid thawing at room temperature or in the microwave, as this can compromise meat quality.
Products That Facilitate the Preparation and Storage of Sun-Dried Meat:
To ensure success in preparing and storing your sun-dried meat, invest in good utensils:
Ideal for desalinating sun-dried meat, as stainless steel does not react with salt and is easy to clean.
Sharp knives are essential to cut sun-dried meat into pieces, making desalination and preparation easier.
With the tips from CanalCozinha, you learned that sun-dried meat does need to be desalinated, yes, and discovered the best techniques to do so, both traditional and quick. Now you’re ready to prepare delicious recipes with this very special ingredient of Brazilian cuisine! Share your experiences, questions, and suggestions in the comments below. We’d love to know how you use sun-dried meat in your recipes!
Image Source: recipes
