Difference between revisions of "Dry curing"
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| − | '''Dry [[curing]]''' is the process used to make country [[ham]]s and | + | '''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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* [[Dehydration]] | * [[Dehydration]] | ||
* [[Canning]] | * [[Canning]] | ||
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==References== | ==References== | ||
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[[Category:Food Terms]] | [[Category:Food Terms]] | ||
[[Category:Food Preservation]] | [[Category:Food Preservation]] | ||
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Latest revision as of 20:17, January 6, 2020
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.