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)
“Come, dear children, let us away;
Down and away below!
Now my brothers call from the bay,
Now the great winds shoreward blow,
Now the salt tides seaward flow;
Now the wild white horses play,
Champ and chafe and toss in the spray.”
—Matthew Arnold (1822–1888)
“Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted?”
—Bible: New Testament Jesus, in Matthew, 5:13.
From the Sermon on the Mount.