drysalting

Dry salting is a method of food preservation in which salt is applied directly to the surface of food to draw out moisture and inhibit microbial growth. It is commonly used with meat, fish, and some vegetables. Unlike brining, which submerges the food in salt water, dry salting relies on granular or coarse salt applied by rubbing, packing, or layering the product with salt. Sugar, spices, herbs, or curing salts may be added to influence flavor and preservation.

The mechanism is osmotic: the salt lowers water activity in the food, drawing moisture from cells and creating an environment less favorable to spoilage organisms. Time, temperature, salt type, and thickness of the item determine effectiveness. After curing, surface moisture and excess salt are typically removed by rinsing or wiping, and the product may be air-dried, aged, or cooked.

Applications include historical and traditional products such as salt cod, salted beef and pork, hams like prosciutto, and other dry-cured meats. It is also used for some fish and vegetables, sometimes as a first step before smoking or drying. In modern practice, it can be used with nitrite cures or in combination with other methods.

Safety and quality considerations include ensuring even salt distribution to avoid under- or over-salting, maintaining appropriate refrigeration or controlled conditions during curing, and understanding that very high salt levels can be unsafe for certain diets. Dry salting remains a simple, hands-on method for extending shelf life and shaping texture and flavor in cured foods.