Draw moisture out of food with salt to create an environment where harmful bacteria cannot thrive.
Weigh food and salt precisely — most cures use 2–3% salt by weight for equilibrium curing.
Rub salt (and sugar/spices if using) evenly over all surfaces.
Place in a non-reactive container and refrigerate for the cure duration.
Rinse or pat dry as directed, then air-dry or cook before serving.
For dry-cured items, hang in a cool, humid-controlled environment until firm.
Weeks to months refrigerated depending on cure; salt cod can last a year dried
Recipesbible.com is your one stop platform for everything about food. You will find recipes, competitions about recipe ideas and health tips. The platform also offers restaurants, chefs, caterers, food delivery and food suppliers a platform to market thier products and services.
