Difference between revisions of "Dry curing"
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| − | '''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== | ||
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==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] | ||
| + | {{reflist|2}} | ||
| − | [[Category:Food Terms]] | + | [[Category : Food Terms]] |
| + | [[Category : Food Preservation]] | ||
| + | [[Category : Food and Drink]] | ||
| + | [[Category : Food Storage]] | ||
| + | [[Category : Survivalism]] | ||
Revision as of 09:07, December 26, 2014
Dry curing is the process used to make country hams 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