Difference between revisions of "Curing"
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| − | '''Curing''' is the addition of [[salt]], sodium nitrate (or saltpeter), | + | '''Curing''' is the addition of [[salt]], [[sodium nitrate]] (or [[saltpeter]]), [[nitrite]]s and sometimes [[sugar]]s, [[spice|seasoning]]s, [[phosphate]]s and [[ascorbate]]s to [[pork]] for [[preservation (food)|preservation]], color development and [[flavor]] enhancement. |
==See Also== | ==See Also== | ||
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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] | ||
| + | {{reflist|2}} | ||
| − | [[Category:Food and Drink]] | + | [[Category : Food Terms]] |
| − | + | [[Category : Food Preservation]] | |
| − | + | [[Category : Food and Drink]] | |
| − | + | [[Category : Food]] | |
| − | [[Category: | + | [[Category : Food Storage]] |
| + | [[Category : Survivalism]] | ||
| + | [[Category : Meat]] | ||
Revision as of 09:09, December 26, 2014
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.
See Also