Saltcuring

Saltcuring, or salt curing, is a traditional method of preserving meat, fish, and some vegetables by applying large amounts of salt and sometimes sugar to draw out moisture and inhibit microbial growth. The technique reduces water activity in the product, helping it to resist spoilage and extending shelf life. Saltcuring has been practiced for centuries and in many cultures, long before modern refrigeration.

There are two primary approaches. Dry curing involves rubbing the item with a salt-based cure, often mixed with sugar and sometimes nitrites or nitrates, and letting it cure in a controlled environment. Brine curing, or wet curing, submerges the item in a highly salted solution or involves injecting brine, allowing time for salt to penetrate evenly. In modern curing, curing salts containing nitrites or nitrates are commonly used to maintain color, enhance safety, and speed up the curing process, though some traditional methods rely on salt alone. The specifics—salt concentration, temperature, humidity, and duration—vary by product and recipe.

Finished products may be rinsed or wiped, air-dried, and sometimes smoke-cured or aged to develop flavor. Examples include ham, bacon, prosciutto, salted cod (bacalhau), and gravlax (a salt-sugar cured salmon). Safety considerations emphasize following established guidelines for curing salts, maintaining clean conditions, and keeping cured products refrigerated or appropriately aged to minimize risk of botulism and other pathogens.

Saltcuring remains a foundational technique in artisanal and commercial food preservation, valued for flavor development and its historical significance as a method to store protein-rich foods.