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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]

  1. Practical self-sufficiency by Dick and James Strawbridge

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