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==

* [[Curing]]

* [[Curing]]

* [[Food storage]]

* [[Food storage]]

* [[Dehydration]]

* [[Dehydration]]

* [[Canning]]

* [[Canning]]

==References==

==References==

{{reflist|2}}

{{reflist|2}}

[[Category : Food Terms]]

[[Category:Food Terms]]

[[Category : Food Preservation]]

[[Category:Food Preservation]]

[[Category : Survivalism]]