Quote:
Originally Posted by Daradon
Through salt, smoke (sometimes depending) and preservatives. Am I right?
And maple flavoring! Yum!
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Lots of sugar too. Curing typically involves just salt and sugar. Other things like smoke (usually liquid) and maple are added for flavor. You basically just add sugar/salt and store in a cool place for a few days/weeks.
The salt and drying preserve the meat by making it a less hospitable environment for bacteria/mold. Cured fat also has a different texture.
Nitrates are also commonly added as preserving agents.
I've tried curing my own bacon several times, with mixed to poor results.