“I’ve been learning a lot about salt today.” Eisley turned back to his table. “As a preservative, salt inhibits the growth of microorganisms by drawing out water through osmosis. This prevents decomp and significantly distorts time of death.
Think of it in cooking, it can cure food like fish & if your marinading anything, especially red meat, you’d not add salt to it because it would start the cooking process & ruin the outcome…
But it can also be used to encase food & keep all the contents steaming inside do that when you break the outer salt shell you have beautiful cooked food with all its moisture kept in there.
