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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| + | ==See Also== | ||
| + | * [[Food storage]] | ||
| + | * [[Preservation (food)]] | ||
| + | * [[Dehydration]] | ||
| + | * [[Canning]] | ||
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==References== | ==References== | ||