Changes
Salt
,{{Stars2|Category=Food|Category2=Crafts}}{{Food}}
{{quote|80|
"Teacher: Salter, how does your craft benefit us?<br>Salter: Everyone benefits a great deal from my skill. No-one enjoys his breakfast or dinner unless my skill is present in it.<br>Teacher: How is that?<br>
Salter: Who enjoys his meals without the flavouring of salt? Who can replenish his saltcellars without the prompt supply which my skill provides? Indeed, all the butter and cheese would go bad unless I looked after it. You would not be able to use your vegetables without my skill."
|The Salter from [[Aelfric’s Colloquy:Salter|Aelfric’s Colloquy]] [Watkins 2010]}}
==For Preserving Food==
Salting works by drawing water across the cell membrane of some bacteria, stopping them from causing decay. Salting also impregnates the food stuff with acid. Ideally a combination of coarse bay salt and finer, refined salt is used for preserving, as the coarse salt slowly penetrates the meat all the way through while the finer salt quickly seals the surface.<br>
Dry salting would have been more expensive than brining as more salt is required, and the salt has to be processed more. [HAGAN HAGEN 2006:p.276ff]<br>
Herring was often transported in barrels of brine.<br>
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==See Also==
[[Fishingin Viking Age Britain:Salting|Fishingin Viking Age Britain]]
== References ==
{{Ref|Hagen 2006}}
{{Ref|Vellev 2007}}
{{Ref|Watkins 2010}}
<HarvardReferences />
