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:
“Of all the flavors one eats, salt is indispensable; wherever one goes in the world, one’s mother is dearest.”
—Chinese proverb.
“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.
“... the darkness,
Inviting to this house
Air from a field, air from a salt grave ...”
—Philip Larkin (1922–1986)