Meat curing

Meat curing is an ancient process that was developed from the necessity to preserve a highly perishable food product. In its simplest form the word ‘curing’ means ‘saving’ or ‘preserving’.

It is generally believed the cured meat processes were derived from preservation treatments first developed with salt.

Although a variety of compounds can be used in cuing meats, the basic curing ingredients are salt, sugar or some other sweetener and nitrite.

Although nitrate has the same effects as nitrite, it acts slowly and is seldom used today.

Meat cured only with salt will have a better flavor but will also envelope an objectionable dark color.

Sometimes reducing agents such as vitamin C or the related salt of iso-ascorbic acid, sodium erythrobate, are used to facilitate the coloring effect of nitrite and in many instances, spices and materials such as monosodium glutamate are used as flavor enhancers.
Meat curing