§ 36. Curing Agents
Salt, saltpeter, sugar or molasses, and a variety of spices are the principal preservatives used in curing meat. Borax, formalin, salicylic acid, and other chemicals are sometimes used. However, as they are considered by many authorities to be injurious to the health, their use should be avoided. Baking soda is used in wet pickles to check the growth of mould.
When salt alone is applied to meat, it draws out the meat juices and contracts the muscle fibers, making the meat very hard and dry. The action of the sugar or the molasses is to soften the muscle fibers and improve the texture and flavor of the meat, hence the combination of sugar and salt make a good cure. Saltpeter is used to preserve the natural red color of the meat. It should be used in small quantities only, as it is very astringent, and, if used in large quantities is apt to be injurious to the health.