Curing is a process that applies a mixture containing salt, sugar, and sometimes nitrite to meat or fish, letting it sit for a long time to both preserve it and develop flavor. Throughout the process, moisture loss and enzymatic change give the product its characteristic texture and aroma. It forms the basis of products such as pastırma, sucuk, and smoked salmon.
Where It's Used
“Bury the salmon fillet in a salt-and-sugar mixture and cure it in the fridge for two days.”