Difference between revisions of "Curing"

Revision as of 00:53, December 5, 2014

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

USDA Index

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Difference between revisions of "Curing"

Revision as of 00:53, December 5, 2014

References

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