Duration: 1.5 hours
Curing meat involves processes to extend the period of storage. Usually this involves lowering moisture in the meat and often using additives or preservatives which inhibit decomposition or microbial growth by plasmolysis. The addition of salt over the surface of the meat draws the moisture out of it evenly through the process of osmosis. It is known that the growth of undesirable organisms can be inhibited at relatively low concentrations.
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