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. | ||
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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] | ||
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Revision as of 08:00, November 14, 2007
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.