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:
“It is terrible to die of thirst on the ocean. Do you have to salt your truth so heavily that it no longer—quenches thirst?”
—Friedrich Nietzsche (1844–1900)
“Of all the flavors one eats, salt is indispensable; wherever one goes in the world, one’s mother is dearest.”
—Chinese proverb.
“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)