A method of curing pork, more particularly pork cuts

摘要

In curing pork by pickling or dry salting, lactic acid is added to the curing material. The pork may be immersed in the pickle or the pickle may be injected into the pork, and in dry salting the curing material may be spread over the meat or the meat placed in the material. The amount of lactic acid used is preferably about 0,1 per cent by weight of the dry salt mixture or of the pickle, and lactic acid of meat is preferably used. The curing may be effected at 10 DEG C. Sugar may also be added and saltpetre may be entirely or partially omitted.