The process of curing meat has been around for a significant amount of time as it has been used as a way to preserve meat from spoiling. The process usually involves an abundance of salt or sugar even sometimes both. A dry rub is mixed together using salt/sugar and an assortment of desired herbs. This is rubbed onto the surface of the meat, which is then put aside for a number of hours or days. The salt/sugar "cooks" the meat by drawing a large amount of liquid out and replacing it with salt/sugar mixture. At the end of the process the result is cured meat.

See also

• Lox (salmon)
• Gravlax
• Pickled herring
• Rollmops
• Surströmming
• Pickling