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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==
* [[Dehydration]]
* [[Dehydration]]
* [[Canning]]
* [[Canning]]
==References==
==References==
[[Category:Food Terms]]
[[Category:Food Terms]]
[[Category:Food Preservation]]
[[Category:Food Preservation]]