The Foundation
Also known as Time
The Foundation of the Temple is Time. Everything in curing rests on it: salt penetrates, acidity develops and flavour forms only at the pace time allows.
The Foundation of the Temple is Time, and everything else stands on it. Salt penetrates a muscle at a rate that cannot be hurried. Acidity develops through the slow work of bacteria. Water leaves the meat gradually, and flavour comes from months of quiet enzyme and fat chemistry. None of it can be rushed without cost.
Time is drawn as the foundation rather than a pillar because it is not one variable among many; it is the ground the others act over. A cure that is not given long enough is not a faster cure, it is an unfinished and often unsafe one, with water still in the centre and the acidity or drying incomplete. Patience here is a mechanism, not merely a virtue.
Given time, three things unfold together: the meat dries and its water activity falls; proteins and fats are slowly broken down into the compounds that carry flavour and aroma; and the texture sets. The curesmith's task during this phase is mostly to hold the conditions steady and let time do the rest.
Temple element. Foundation
Related in the Codex
References
- United States Food and Drug Administration / Institute of Food Technologists — Evaluation and Definition of Potentially Hazardous Foods
- Lothar Leistner — Basic aspects of food preservation by hurdle technology
- Food Safety Authority of Ireland — Guidance Note 33: Good Manufacturing Practices for Ready-to-Eat Raw Fermented Meat Products
- Codex Alimentarius Commission — Code of Hygienic Practice for Meat, CXC 58-2005
- United States Food Safety and Inspection Service — FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline
- Codex Alimentarius Commission — Guidelines for the Validation of Food Safety Control Measures, CXG 69-2008
- Canadian Food Inspection Agency — Preventive control recommendations for manufacturing fermented and dried meat products
- United States Food Safety and Inspection Service — FSIS Stabilization Guideline for Meat and Poultry Products
- Codex Alimentarius Commission — General Principles of Food Hygiene, CXC 1-1969
- European Food Safety Authority — Guidance on date marking and related food information: part 1