Salt
Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum.
Read more about this topic: Food Preservation
Famous quotes containing the word salt:
“No American worth his salt should go around looking for a root. I advance this in all modesty, as a not unreasonable opinion.”
—Wyndham Lewis (1882–1957)
“Ye are the salt of the earth: but if the salt has lost its savour, wherewith shall it be salted?”
—Bible: New Testament Matthew 5:13.
From the Sermon on the Mount.
“... the darkness,
Inviting to this house
Air from a field, air from a salt grave ...”
—Philip Larkin (1922–1986)