Cure
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Curing has been known since early Roman times. The basis for curing is salt. If a food is described as “curable” it means that it is capable of being hardened/preserved/seasoned by chemical process.

Varieties

Dry Cure: The meat is covered with salt and the salt is absorbed through Diffusion.

Brine Cure: The water and salt are mixed and the meat is immersed in the solution, part of which the meat absorbs. Potassium Nitrate is used to set color.

Smoking: Smoke is used to dry out the surface of the meat and kill bacteria.