Curing
This is an old revision of this page, as edited by TheAmericanRedoubt (talk | contribs) at 09:09, December 26, 2014. It may differ significantly from current revision.
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