Difference between revisions of "Curing"
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'''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. | '''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. | ||
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*[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 03:15, March 26, 2008
It has been suggested that this article or section be merged with [[::cured|cured]]. (Discuss)
Curing is the addition of salt, sodium nitrate (or saltpeter), nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.