William Hay. Deformity: An Essay. - Free Online Library.
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Bacon is cured through either a process of injecting with or soaking in brine, known as wet curing, or using plain crystal salt, known as dry curing. Bacon brine has added curing ingredients, most notably sodium nitrite (or less often, potassium nitrate), which speed the curing and stabilize color.Fresh bacon may then be dried for weeks or months in cold air, or it may be smoked or boiled.
