Process for elaborating and preserving a meat product

Abstract From the Canadian patent

Process for elaborating and preserving a meat product preferably applicable in the curing of fresh boned or boneless ham, which comprises a series of known steps consisting of:, - salting the fresh boneless ham with the conventional mixture of the additives: sodium chloride sugar, potassium nitrate, sodium nitrite ascorbic acid, or their salts;, - introducing the said hams after adapt-, ing them to acquire a definite configuration in a cool, ing chamber to balance the salting mixture; and - introducing the said hams in a drying chamber at an appropriate temperature and humidity; characterised in that the salting step is carried out in a rotary device subjected to a temperature in the range …