John Myers
On the one hand, cured meat has a longer shelf life than untreated, fresh meat. On the other hand, pickling can improve flavor and tenderize tough cuts of meat. There are dry and wet marinades: With dry marinating, you rub the pieces of meat with salt and spices several hours or even a few days before preparation. With wet pickling, you also place the pieces of meat in an acidic marinade for several hours to days before actually cooking. The protein in the meat is broken down by the acid, making it more tender.
For example, the meat for sauerbraten is marinated wet for several days. A marinade of wine, vinegar, or lemon juice along with herbs and spices will make the roast very tender and give it a tasty aroma.
If game meat is hung too long or too warm, it can develop a very strong so-called skin flavor. The strong taste is usually very unpleasant but can be significantly reduced by pickling. For example, game meat is marinated in buttermilk.
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