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    • 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 12:21 AM
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