![Curing salmon (5276827626) (cropped).jpg](https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Curing_salmon_%285276827626%29_%28cropped%29.jpg/300px-Curing_salmon_%285276827626%29_%28cropped%29.jpg)
Curing refers to salting or brining of food. The salt dries out the food (trough a process called osmosis), inhibiting the growth of microbes and bacteria.
Salting or dry curing is the applying of salt on the surface of the food. Generally, a layer of about 1-2 cm salt is used, and it left on the food for 1 to 2 days. It is then washed off and left to dry for 24 hours.
Brining is the applying of brine on the food. Brine is made by dissolving 1.3kg salt for every 1 liter of water.[1]
References[edit | edit source]
- ↑ Practical self-sufficiency by Dick and James Strawbridge