Raw salt meat is prepared by tying up the meat to compress it, adding salt, and then allowing the meat to mature

摘要

A process for preparing raw salt meat, comprises tying up the meat, salting it, and then allowing the meat to dry in air. The meat is compressed when tied up, and a stocking is applied with a force of at least 1 kN, especially 1.2kN. The meat is salted in a tumbler and is tumbled until it has lost at least 10wt%. 2.9-3.7 kg of salt are added per 100kg of meat. After salting the meat is allowed to mature for about 10 days.