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:
“At sea a fellow comes out. Salt water is like wine, in that respect.”
—Herman Melville (1819–1891)
“Unquiet wanderer
Draw the Glasnevin coverlet anew
About your head till the dust stops your ear,
The time for you to taste of that salt breath
And listen at the corners has not come;
You had enough of sorrow before death—”
—William Butler Yeats (1865–1939)
“The salt person and blasted place
I furnish with the meat of a fable;
If the dead starve, their stomachs turn to tumble
An upright man in the antipodes
Or spray-based and rock-chested sea:
Over the past table I repeat this present grace.”
—Dylan Thomas (1914–1953)