• Preservation: Prevents spoilage by dehydrating food and killing harmful bacteria 1.

• Flavor: Concentrates taste (e.g., cured meats) 2.

• Texture: Breaks down proteins, tenderizing meats 3.

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Salt curing uses salt (± sugar/nitrates) to draw moisture from food, inhibiting bacterial growth through osmosis and creating an inhospitable environment for pathogens like Clostridium botulinum 4.

Key Uses:

• Meats: Bacon, prosciutto 5.

• Fish: Salted cod 6.

• Vegetables: Sauerkraut 7.

• Other: Preserved lemons 8.

A. Dry Curing (Meats)

• Use plain salt or USDA-approved mixes

• Cure at 36-40°F (2-4°C)

• Ratio: 1 oz salt per 3 lbs meat minimum 9.

B. Brine Curing

• Standard brine: 1 gal water + 1 cup salt + ½ cup sugar 10.

C. Fermentation (Vegetables)

• Requires 2-3% salt by weight 11.

• Never use iodized salt - causes discoloration 12.

• Store dry-cured meats at <60°F 13.

• Discard if soft/smelly 14.

• USDA Curing Guide: 15.