Table of Contents
Quick answer
Curing preserves meat or fish with salt and often sugar or nitrites. It cuts water activity to slow spoilage and build flavor.
The process of preserving food (usually meat or fish) using salt, sugar, and sometimes nitrates/nitrites. Salt curing inhibits bacterial growth by reducing water activity. Methods include dry curing, wet curing (brining), and combination curing.
Curing preserves meat or fish with salt, sometimes sugar, nitrates, or nitrites. Salt lowers water activity and slows bacteria. Methods include dry curing rubs, wet curing in brine, and combinations used for bacon, ham, and gravlax.
In Practice
Pancetta is dry-cured pork belly with salt and spices. Gravlax cures salmon in a salt-sugar-dill pack for a few days in the refrigerator.