What You Need to Know
The process involves rubbing meat with a mixture of salt, sugar, and other ingredients, then allowing it to sit for several days or weeks. The exact time and temperature requirements vary depending on the type of meat and desired level of curing.
Steps
- 1.
Gravlax (Scandinavia): Salt and sugar cure creates silky texture while preserving fish
- 2.
Jinhua ham (China): Multi-stage curing develops complex umami flavors
- 3.
Pastrami (Romania): Initial salt cure prepares meat for subsequent smoking
The Science
Primary Reaction
Osmosis and dehydration