Properties of Natural and Organic 'Naturally Cured' Meats
Date
2013-02-08
Authors
Sullivan, Gary
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Abstract
A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.
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This article is from National Provisioner (2013): 98783. Posted with permission.
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Tue Jan 01 00:00:00 UTC 2013