Thin cuts were layered with salt and covered in brine so a barrel could preserve meat by excluding air and slowing spoilage. Fatty pieces absorbed the salt particularly well and could remain usable for longer voyages. Heavier salting and longer storage reduced the meat's nutritional value. That became a problem when later navies tried to establish adequate diets for their personnel.
Chapter · 1:18-2:40
Salt meat, preservation, and nutrition
Packing meat in salt and brine extended its storage life at sea, but prolonged preservation came with a nutritional cost.