Curing (food preservation)

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	Food Poisoning and Food Hygiene Part 2 - Old's Place
		istorically food was smoke-cured for preservation and the curing and smoking process were a lot more heavily applied than they are in the present day, when smoking is more concerned with texture and flavour.
		Cold smoking temperatures are not high enough to kill bacteria and correct food handling is essential if this method of smoking is utilized.
		Bacteria that cause food poisoning will be invisible, the appearance, smell and taste of the food is generally unaltered.
	susan.rminor.com /forums/showthread.php?t=7 (2962 words)

	Lloyd Hall in TutorGig Encyclopedia
		'Lloyd Augustus Hall' (June 20, 1894 - January 2, 1971) was an African-American chemist who contributed to the science of food preservation.
		Hall invented new uses of antioxidants to prevent food spoilage, especially the onset of rancidity in fats and oils.
		Hall devoted much of his efforts to the technologies behind curing meat, particularly to improving a curing salt marketed by Griffith Laboratories, known as Prague Powder.
	www.tutorgig.com /ed/Lloyd_Hall (740 words)

	National Center for Home Food Preservation How Do I? Cure & Smoke
		Potassium nitrate (saltpeter) was the salt historically used for curing.
		The addition of a reducing agent such as ascorbic acid (Vitamin C) speeds the curing reaction and eliminates the holding time.
		Federal regulations permit a maximum addition of 2.75 ounces of sodium or potassium nitrate per 100 pounds of chopped meat, and 0.25 ounce sodium or potassium nitrite per 100 pounds of chopped meat.
	www.uga.edu /nchfp/how/cure_smoke/sausage_ingredients.html (1281 words)

	NCM > Eating 'Feijoada' in Boston
		Methods of food preservation were created without the benefit of refrigeration in a hot climate, and preparation was dictated by ingredients that were cheap and available.
		Since cooking isn't traditionally the man's role, most don't know how to prepare the foods they are used to eating, so they turn to the restaurants that have sprouted up in many cities and towns.
		Many people native to Brazil will tell you that some of the tastes are not the same in this country as they are "at home." Meat is a prime example of this phenomenon, primarily because of the differences in raising animals and curing meat between the two nations.
	news.ncmonline.com /news/view_article.html?article_id=04ee64d33b7e73a897f366329335fa9d (1281 words)

	Amazon.com: Books: Thai Food
		The Italian cuisine is one of the world's leaders because of their cheese-making for milk preservation, salumi techniques for preserving meats, drying and curing methods with ham, winemaking and olive oil techniques, and salting techniques for fish and capers.
		While salt is a signature ingredient of Mediterranean cuisine, it is simply not as common in southeast Asia, so Thailand and surrounding countries extending as far north as Korea use fermentation as their primary preservation technique.
		`Thai Food' by Australian chef, restaurant owner, and Thai food scholar David Thompson is one of those books which, if you have an enduring interest in food, you genuinely regret it took any more than a few days since its publication to acquire, read, and assimilate the book's material.
	www.amazon.com /exec/obidos/tg/detail/-/1580084621?v=glance (2510 words)

	MSN Encarta - Search Results - Montreal smoked meat
		Curing is one of the oldest forms of food preservation.
		It is used to preserve meat and fish, yielding common products such as bacon, ham,...
		About 21,500 Americans and 2,800 Canadians are diagnosed with cancer of the stomach each year.
	encarta.msn.com /Montreal+smoked+meat.html (2510 words)

	The UN Works for Cultural Diversity: Endangered Language of the Toba
		A self-sufficient people, the Tobas have their own 'curandero', doctor, because they believe that outside doctors are not capable of curing all diseases.
		The Toba culture is rich with tradition and centers around the preservation of religion.
		For example, when collecting food from the woods, they will take just enough for that day only.
	www.un.org /works/culture/argentina_story.html (456 words)

	Curing and Smoking Meats for Home Food Preservation
		Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of preservation, flavor and color.
		The cure ingredients can be rubbed on to the food surface, mixed into foods dry (dry curing), or dissolved in water (brine, wet, or pickle curing).
		Cured meat flavor is thought to be a composite result of the flavors of the curing agents and those developed by bacterial and enzymatic action.
	www.uga.edu /nchfp/publications/nchfp/lit_rev/cure_smoke_cure.html (456 words)

	Curing and Smoking Meats for Home Food Preservation
		Ham varieties may or may not be smoked and are available in many regional and ethnic styles (Alden 2001b).
		Usually cure ingredients (salt, nitrates/nitrites, and spices) are mixed with the ground meat and stuffed into casings (animal intestines or collagen).
		Sausage and Smoked Meat (Reynolds and Schuler 1982).
	www.uga.edu /nchfp/publications/nchfp/lit_rev/cure_smoke_meats.html (908 words)

	History of Irish Potato Famine
		Again in light of successive Irish Famines one would expect the number of fish curers to have grown dramatically as fish preservation was essential for the transport of the product to market via Ireland's primitive transport system and with reoccurring Famine the demand for fish would have risen.
		This is interesting because the technology of curing and smoking of meat was not unknown to the Irish.
		He then depended for food on his potatoes--though the seas might be teeming with fish, they were inaccessible to him.
	www.geocities.com /willboyne/nosurrender/ws.html (2502 words)

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