Difference between revisions of "Curing"
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| − | '''Curing''' is the addition of [[salt]], sodium nitrate (or saltpeter), nitrites and sometimes | + | '''Curing''' is the addition of [[salt]], sodium nitrate (or saltpeter), nitrites and sometimes [[sugar]]s, seasonings, phosphates and ascorbates to [[pork]] for preservation, color development and [[flavor]] enhancement. |
==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] |
[[Category:Food]] | [[Category:Food]] | ||