Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce toxins which won't be destroyed by cooking the meat. However, I also read that in cold, salty conditions, only favourable bacteria develop, and that's how sauerkraut and other pickles are made.
So, can I safely keep raw meat in the fridge for a week (or more) if submerged in salty water ? What would be the appropriate salt concentration and maximum keeping time ?
Best Answer
I can only partially answer your question but still:
Bacterias love water. When trying to preserve meat you actually want to do the opposite, you want to keep it dry. That's how curing works actually. Absorbant paper is often used to prevent the meat from deteriorating by swimming in its blood.
You mentionned pickles, pickling works thanks to acidity. And pickling meat isn't a good idea, as the acid will deteriorate the meat fast.
Now I will NOT tell you here that keeping meat 1 week in the fridge is a good idea or guarantee that it's safe. But cold and salt will definitely slow down bacterial growth.
Lastly, keep in mind that what's most important is to know what meat you bought. I mean who you bought it from, how it's been processed and preserved...