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:
“It is terrible to die of thirst on the ocean. Do you have to salt your truth so heavily that it no longer—quenches thirst?”
—Friedrich Nietzsche (1844–1900)
“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)
“These o protect from step Dames injury.
And if chance to thine eyes shall bring this verse,
With some sad sighs honour my absent Herse;
And kiss this paper for thy loves dear sake,
Who with salt tears this last Farewel did take.”
—Anne Bradstreet (c. 1612–1672)