Changes

'''Dry curing''' is the process used to make country [[ham]]s and [[prosciutto]]. Fresh meat is rubbed with a dry cure mixture of [[salt]] and other ingredients. Dry curing produces a salty product. In 1992, FSIS approved a trichina treatment method that permits substituting up to half of the [[sodium chloride]] with potassium chloride to result in lower sodium levels. Since dry curing draws out moisture, it reduces ham weight by at least 18% - usually 20 to 25%; this results in a more concentrated ham [[flavor]].

'''Dry [[curing]]''' is the process used to make country [[ham]]s and [[prosciutto]]. Fresh meat is rubbed with a dry cure mixture of [[salt]] and other ingredients. Dry curing produces a salty product. In 1992, FSIS approved a trichina treatment method that permits substituting up to half of the [[sodium chloride]] with [[potassium chloride]] to result in lower [[sodium]] levels. Since dry curing draws out [[moisture]], it reduces ham weight by at least 18% - usually 20 to 25%; this results in a more concentrated ham [[flavor]].

==See Also==

==See Also==

==References==

==References==

*[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]

*[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]

[[Category:Food Terms]]

[[Category : Food Terms]]

[[Category : Survivalism]]