Various methods can be used to preserve or to cure meats to eliminate the need for refrigeration. Before the use of pressure-cooking to “can” meats, meats were air-dried, cured with salt and sugar and/or a combination of smoke and heat. Today nitrates, sodium nitrate and potassium nitrate are also added along with salt and sugar in the curing of meats. Nitrates are known to inhibit bacteria growth by reducing the oxidation process. Regular table salt also inhibits bacteria growth by drawing the moisture out of microorganism effectively destroying them.
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