[Sca-cooks] Preserved Foods

[Harris Mark.S-rsve60]

Angharad ferch Iorwerth commented:
I make a dry skin cream that contains, among other things, comfrey.  Comfrey
is a good knitter of wounded skin, but should never be used on deep wounds
because the surface layer is quickly knitted, but the rest of the wound
becomes covered and provides a warm anaerobic environment for certain
bacteria to feed on, thrive and multiply, thus causing a sub-cutaneal
infection.  
<<<<<
Something similar is also the reason that sea salt, was preferred for salting fish and meat in the Middle Ages. Despite often being contaminated by the soil it was dried upon and other foreign bodies embedded in it, this salt was preferred over that from other sources such as brine springs.

First, it was cheaper.
But secondly, and more important, the large crystal size slowed the absorption of the salt into the fish or meat. If the salt grains are too fine, the outside shell of the meat will seal before the inside is sufficiently desiccated by the salt. In that case, liquid is trapped inside and these bacteria are presented with an environment they like and quickly multiply. 

Stefan