Complex sentence: Wet curing can also be used to increase the water content of the meat to add bulk and to add sodium nitrate and phosphates to shorten the process, which can then take as little as six hours compared to 2--3 days for dry curing.
Split into simpler sentences: Wet curing can also be used to increase the water content of the meat to add bulk and to add sodium nitrate and phosphates to shorten the process. This can be as short as six hours compared to 2--3 days for dry curing.