Food preservation by curing process

Preserving food by various methods has been practiced throughout human history. Curing was originally developed to preserve certain foods by the addition of sodium chloride. In the food industry, the application of curing is related only to certain meat, fish and cheese products.

Meat curing, as commonly performed in products such as ham, or sausage involves the addition of mixtures containing salt, nitrite and other preservatives. Today sodium chloride and sodium and potassium nitrite are considered as curing salts.

Over several millennia additional processes concomitant with curing have evolved, notably fermentation, smoking, drying and heating. Most of these methods work through removing moisture from the meat and replacing it with salt and preserving agents that inhibit the growth of bacteria and decay.

Food treated by curing must be re-hydrated and carefully rinsed before use. It is also still considered raw, so meats will still require cooking.

An important benefit to curing meat for use in the home is to maintain a readily available source of meat when the electricity goes out and there is no refrigeration.

For some people, the greatest benefit might be to known that their family will not be exposed to some of the various chemicals that are found in commercially prepare meats.
Food preservation by curing process