Difference between revisions of "Curing"
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'''Curing''' is the addition of [[salt]], [[sodium nitrate]] (or [[saltpeter]]), [[nitrite]]s and sometimes [[sugar]]s, [[spice|seasoning]]s, [[phosphate]]s and [[ascorbate]]s to [[pork]] for [[preservation (food)|preservation]], color development and [[flavor]] enhancement. | '''Curing''' is the addition of [[salt]], [[sodium nitrate]] (or [[saltpeter]]), [[nitrite]]s and sometimes [[sugar]]s, [[spice|seasoning]]s, [[phosphate]]s and [[ascorbate]]s to [[pork]] for [[preservation (food)|preservation]], color development and [[flavor]] enhancement. | ||
| − | ==See | + | ==See also== |
* [[Food storage]] | * [[Food storage]] | ||
* [[Preservation (food)]] | * [[Preservation (food)]] | ||
| Line 12: | Line 12: | ||
{{reflist|2}} | {{reflist|2}} | ||
| − | [[Category : Food Terms]] | + | [[Category:Food Terms]] |
| − | [[Category : Food Preservation]] | + | [[Category:Food Preservation]] |
| − | [[Category : Food and Drink]] | + | [[Category:Food and Drink]] |
| − | [[Category : Food]] | + | [[Category:Food]] |
| − | [[Category : Food Storage]] | + | [[Category:Food Storage]] |
| − | [[Category : Survivalism]] | + | [[Category:Survivalism]] |
| − | [[Category : Meat]] | + | [[Category:Meat]] |
Revision as of 03:16, June 24, 2016
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.
See also