Suzie's Tips ... Delicious Food and Keeping it Safe

Ham Curing Solutions - Nitrate and Nitrites Nitrate and nitrites contribute to the characteristic cured flavor and reddish-pink color of cured pork. Nitrite and salt inhibit the outgrowth of Clostridium botulinum, a deadly microorganism which can occur in foods. The two most-used methods of adding solutions to pork are: injection into muscle by needle; and tumbling or massaging into muscle to produce a more tender product. Happy eating. Stay Well. Suzie's Food Blog Posted: Saturday 29th January 2005, 12:21 AM

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