Curing adds flavors and preserves food, typically meat or fish, through the addition of a combination of salt, sugar, nitrates or nitrites. Smoking preserves food by cooking it in the presence of smoke, and usually, salt. The absorbed smoke acts as a preservative.
Salt
- Dehydrates the meat/fish
- Prevents harmful bacteria
- Encourages good bacteria
- Slows down oxidation
- Prevents rancidity
Sugar
- Balances strong flavor of salt
- Does not add much to flavor
- Can be used in many forms
- Encourages good bacteria
Nitrates and Nitrites
- Provide flavor, color and stability
- Protect against botulism-producing organisms
- Stabilize the cured meat's flavor
- Require caution: excessive amounts can be toxic