See also: Curing Hams (1904)

CURING

Using salt or sugar to draw moisture from the flesh of fish or other meats to make it unattractive to the growth of spoilage bacteria. Curing was widely used as a preservation method before the advent of modern refrigeration techniques. Today, curing is used to give a pleasing flavor to fish & meats and refrigeration is recommended to preserve this product from spoilage.
 

CURING - A time-consuming process by which a food that started out raw (such as ham, cheese, or fish) is painstakingly brought to a stage at which it is uncooked.
From The Devil’s Food Dictionary
©2006 by Barry Foy
 

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