Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late-19th century.

What does curing do to meat?

Cured meat is meat that has been preserved through ageing, drying, canning, salting, brining or smoking. The goal of curing is to slow spoilage and prevent the growth of microorganisms. Curing dates back to ancient times, when it was essential for storing meat safely and preventing food poisoning.

What is the method of curing food?

Curing, defined

Curing is a method of preserving food (usually meat or fish) to prevent spoilage. Food can be cured by brining (soaking food in a saltwater solution), smoking, or salting (packing food in salt)―we focus on salting here, which is easy to do at home.