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)
“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)
“It is a grand thing to rise in the world. The ambition to do so is the very salt of the earth. It is the parent of all enterprise, and the cause of all improvement.”
—Anthony Trollope (1815–1882)