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)
“All the sea-gods are dead.
You, Venus, come home
To your salt maidenhead....”
—Allen Tate (1899–1979)
“Today is made of yesterday, each time I steal
toward rites I do not know, waiting for the lost
ingredient, as if salt or money or even lust
would keep us calm and prove us whole at last.”
—Anne Sexton (1928–1974)