A Cured Meat Guide for Everyone

Meat Preserving And Curing Guide

The meat was originally processed to preserve it, but since the different procedures result in many changes in texture and flavor, it is also a way to add variety to the diet. Processing also makes it possible to mix the least desirable parts of the carcass with lean meat and is also a means of prolonging the meat supply by including other foodstuffs such as cereals in the product. extremely perishable product and quickly becomes unfit for consumption. may be hazardous to health due to microbial growth, chemical change and degradation by endogenous enzymes. These processes can be reduced by decreasing the temperature sufficiently to slow or inhibit the growth of microorganisms, by heating to destroy organisms and enzymes (cooking, canning) or by removal of water by drying or osmotic control (by binding water with salt or other substances so that it is no longer available for organizations). It is also possible to use chemicals to curb growth and, very recently, ionizing radiation (the latter possibility is not allowed in some countries, however). Traditional methods used for thousands of years involve drying by wind and sun, salting and smoking. Canning dates back to the beginning of the 19th century and preserves food for many years because it is sterilized and protected from further contamination. Read more...

Meat Preserving And Curing Guide Summary

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4.7 stars out of 12 votes

Contents: Ebook
Author: James Cole
Official Website: www.carnivorebible.com
Price: $39.69

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My Meat Preserving And Curing Guide Review

Highly Recommended

The author has done a thorough research even about the obscure and minor details related to the subject area. And also facts weren’t just dumped, but presented in an interesting manner.

Purchasing this book was one of the best decisions I have made, since it is worth every penny I invested on it. I highly recommend this to everyone out there.

Antidepressant Medication

Have unpleasant side effects, including dizziness, sleep disturbances, sedation, fatigue, general weakness, hyperreflexia, dry mouth, and gastrointestinal disturbances. More serious is the fact that MAOIs can interact with tyramine (a protein building block for norepinephrine that is found in many common foods) and produce lethal hypertension. As such, individuals taking MAOIs must adhere to a tyramine-free diet, avoiding such foods as cheese, smoked meats, wine and beer, and yeast.

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