Backpacking of ham and bacon refers to:
a. Retarding the curing process.
b. Placing the product in freezers.
Checking for product color and salt content.
The principal purpose of smoking meats is to:
a. Retard the growth of bacteria.
b. Extract excessive moisture.
Extend shelf life.
d. Enhance flavor.
Which of the following products is usually smoked before being sold?
a. Dry-salt meats.
b. Dry-cured meats.
d. Items "b" and "c" above.
When hanging meats for smoking, stockinets give hams a
A stockinet prevents
substances from being deposited on the meat.
Smoke is produced by burning