What exactly was the ‘salt meat’ given to seafarers before 1900?

What exactly was given to seafarers before 1900 as “salt meat”?

Exactly?I may be old, but not old enough to have been there. This point made:

Refrigeration technology was only available at the end of the 19th century.It was not until much later that it was used extensively. How can man preserve meat? It was salted.

Salted meat or salted meat is meat or fish that is preserved or cured with salt.Salting with dry salt or brine was a common method of preserving meat until the middle of the 20th century and became less and less popular after the advent of cooling. It was often called “junk” or “salt horse”.

Salt inhibits the growth of microorganisms by pulling water from microbial cells through osmosis.Salt concentrations of up to 20% are required to kill most types of unwanted bacteria. By smoking, which is often used in curing meat, chemicals are added to the meat surface that reduce the required salt concentration.

Salted meat and fish are a staple food in North Africa, southern China, Scandinavia, the coast of Russia and the Arctic.Salted meat was a staple of the sailors in the age of sails. It was stored in barrels and often had to endure months without any view of land. The Royal Navy’s staples consisted of salted beef, salted pork, ship biscuits and oatmeal, supplemented with smaller amounts of peas, cheese and butter.

As early as 1938, Eric Newby discovered that the diet on the great sailor Moshulu consisted almost exclusively of salted meat.Mohulu’s lack of cooling left little choice as the ship made voyages that could cross 100 days of passage between ports.

Salted meat is still popular today and is available in various flavors.

We call it

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