Rapid method for dry curing boneless hams with little or no added nitrite
Fresh hams were skinned, boned, and fat removed to tolerance. Three curing mixtures were applied at the rate of 5% of the boneless weight. The curing mixtures consisted of (1) .1% sodium nitrite, 14.2% white sugar, and 85. 7% salt, (2) .2% sodium nitrite, 14.2% white sugar and 85.6% salt, (3) 10% v/...
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| Format: | Others |
| Language: | en_US |
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Virginia Polytechnic Institute and State University
2016
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| Online Access: | http://hdl.handle.net/10919/71104 |