Meat curing techniques

Meat curing involves preserving and flavoring meat through methods like salting, drying, smoking, or using chemical cures. Salt draws moisture out, inhibiting bacteria growth. Nitrites or nitrates are often added to prevent harmful bacteria and develop characteristic colors and flavors, especially in cured products like ham and bacon. Dry curing involves rubbing the meat with salt and spices and aging it over time, while wet curing soaks the meat in a brine solution. Smoking adds flavor, preserves, and further inhibits bacteria. These techniques extend shelf life while enhancing taste and texture.