Aircured
Aircured is a term that refers to the process of treating or preserving food, particularly meat, by exposing it to air at controlled temperatures. This method is often used to enhance the flavor, texture, and shelf life of the product. The process typically involves placing the meat in a controlled environment where it is exposed to air at a temperature that is high enough to kill bacteria but not so high as to cook the meat. This can be achieved through various methods, including using specialized equipment or simply hanging the meat in a cool, dry place.
The term "aircured" is often used interchangeably with "dry-cured," but there are subtle differences. Dry-cured meats
Aircured meats are known for their rich, complex flavors, which are often described as smoky, savory, and
Aircured is a traditional method of food preservation that has been used for centuries. Today, it is