Salting
<p>Salting or curing draws moisture from the meat through a process of osmosis. Meat is <a href="http://en.wikipedia.org/wiki/Curing_(food_preservation)" title="Curing (food preservation)" >cured</a> with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of<a href="http://en.wikipedia.org/wiki/Clostridium_botulinum" title="Clostridium botulinum" >Clostridium botulinum</a>.</p>