Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Re: Finding meat cures
Posted By: Joe Ames In Response To: Re: Finding meat cures (David Randolph)
Date: Wednesday, December 4, 2002 at 4:02 p.m.
In Response To: Re: Finding meat cures (David Randolph)
The "cure" usually refers to sodium or potassium nitrate. Along with turning meat into a pretty pink color it helps avoid botulism contamination in preserved meats.
Here's an explanation of what happens when you "cure" meat.
Hope this helps
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.