meat curing

Meat curing is a preservation process that involves adding ingredients like salt, sugar, and sometimes nitrates or nitrites to meat. The salt draws moisture out, creating an environment that inhibits bacteria growth. Nitrates and nitrites help prevent spoilage and give cured meats their distinctive color and flavor. Curing can be done through dry rubbing or soaking in a curing mixture, often followed by smoking or aging. This method extends the meat's shelf life, enhances its taste, and creates the characteristic textures of products like ham, bacon, and salami.