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]].