Cured meats...this is true. While my MFP instructor, food safety specialist who developed the MFP course in Oregon 35 yrs ago says she does can ham, NCHFP says that the curing process changes density and moisture content (which it does). Hoping they can get the funding to do some testing. It always comes down to money. Maybe they could find some if enough people demand it.
__________________
Corona~Barb
Now an Oregon gal
|