Description
Curing preserves protein foods by reducing water activity through salt diffusion and by adding nitrite, which stabilizes color and inhibits Clostridium botulinum.
Technical
Dry curing relies on the osmotic pressure of NaCl to draw moisture out, lowering water activity below 0.85 and inhibiting bacterial growth. Wet curing uses a 5–10 % NaCl brine, often with 0.3–0.5 % sodium nitrite, allowing rapid curing while maintaining moisture. Sodium nitrite reacts with myoglobin to form nitrosomyoglobin, imparting a stable pink color and preventing Clostridium botulinum growth.
Science
Primary Reaction
NaCl osmotic dehydration and nitrite–myoglobin reaction forming nitrosomyoglobin
Sensory Profile
Aroma ()
saltymeatyearthysmokysavory
Origin & History
Civilization
Various cultures
Era