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:
“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.
“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)
“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)