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New page: Curing is the addition of salt, sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor e...
Curing is the addition of salt, sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.
==References==
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
==References==
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]