How To Preserve Meat By Curing (using salt)
Curing meat is a way to preserve meat. Using salt to preserve meat was a widely used method well up until the 19th century. Salt is used to inhibit the growth of micro organisms by pulling all the water out of each cell within a piece of meat This method of preservation was common in days without refrigeration.
Curing meat is also a way to provide intense flavour. Curing always involves salt, sometimes sugar and the method can be dry, wet or a combination of both. Smoking the meat once it is cured adds another layer of preservation and even more flavour.