pökel
Pökel refers to the process of curing meat or fish using a salt-based mixture, often combined with sugar and curing salts like sodium nitrite or sodium nitrate. This method of preservation has been used for centuries to extend the shelf life of food and enhance its flavor. The primary function of salt is to draw out moisture from the meat, creating an environment where bacteria cannot thrive. Sugar, if used, contributes to browning during cooking and can add a subtle sweetness. Curing salts, particularly nitrites and nitrates, are crucial for preventing the growth of Clostridium botulinum, the bacteria responsible for botulism, and also contribute to the characteristic pink color of cured meats.
There are two main types of pökel: dry curing and wet curing. Dry curing involves rubbing the