Health Cure with Pink Himalayan Salt

When have to talk about the serious business of the curing then we will have to talk about the salt block that is perceived to be the technically superior way for curing. For a perfect job done, many believe that there is not a better option than using the Himalayan salt blocks and even it might be the single and only way to get this job done. When we talk about the salt block cures, then there are basically 2 main categories for that. First one is the “partial cures”, and the second one is “full cures”.

1. Partial Cures:

The salt will draw out the modest amount of the moisture and it will increase the salinity of your food just sufficient in order to improve the taste and texture and the life of the food will also be extended along with that. That means by partial cures, you can improve the taste and texture as well as the life of the food if you wish to do that.

2. Full Permanent Cure:

In full cures, the salt is brought into the superior contact with the food that will raise the salinity further and draw out the moisture in order to create the cures that will have the more capabilities to last for much longer periods of the time with the proper storage. curing with the Himalayan salt blocks can be a perfect and great experience, but the only thing that you would need to ensure before doing it is to see if you have purchased the original Himalayan salt block or if it is a replica or a low quality product from a seller. The original Himalayan salt blocks are usually available in the health food stores and if you don’t have one nearby, then you can consider visiting the Amazon and eBay to buy the best salt blocks from the top companies.

Quick Health Cure:

With the help of a quick cure, there will be approximately the 10% of the moisture of food that it will lose. If there is a slow cure, then it will have a shift in the moisture lose and it will be like 30% moisture lost, when there is slow cure. You can take Gravlax as an instance of the quick cure, while the beef jerky can be perceived as a perfect instance of a full cure.

Cure with Salt Blocks:

In order to cure with the Himalayan salt blocks, there are the limits on what you can cure using a salt block. For instance, the fermented cures such as the sausage cannot be one of the possibilities because they will not permit necessary distribution or the controlled quantities of the salt. In the fermented cures, the salt efficiency will provide the first barrier against the unwanted bacteria, including salmonella, but it will still allow the growth of the helpful bacteria that is responsible for increasing the acidity (lower pH) adequate in order to slow down the growth of very dangerous and very hearty bacteria such as Clostridium botulinum (food poisoning).