MONOMAD - Curing is a key

Curing is basically the food world's version of a makeover. It’s a method of preserving and flavoring food using salt, sugar, nitrites, and sometimes smoke. This technique has been around for thousands of years, long before the invention of refrigerators. Our ancestors used it to keep food from spoiling, but today, it’s all about that unbeatable taste and texture.

The most straightforward cure involves salt and sugar. Think of them as the dynamic duo of food preservation. Salt draws out moisture, creating an environment where bacteria can’t thrive, while sugar balances the flavor, making sure your food isn’t just a salty mess. The longer you let your food cure, the more intense the flavors become.

There are many types of curing.
Dry Curing: This is the most traditional method, where you rub the food with a mixture of salt and other seasonings. Think of prosciutto or pancetta. You’ll need patience, though—dry curing can take weeks to months.

Wet Curing (Brining): Here, food is submerged in a salty solution, sometimes with added spices and herbs. It’s quicker than dry curing and perfect for things like corned beef or brined turkey.

Smoking: Not only does smoking preserve food, but it also infuses it with a rich, smoky flavor. There are two types: hot smoking, which cooks the food, and cold smoking, which cures it at a lower temperature without cooking. Bacon, anyone?

Combination Curing: This method starts with a dry or wet cure and finishes with smoking. It’s a flavor powerhouse, used for foods like smoked salmon.

However, one type of "curing" is also fermentation. Fermentation is the process where microorganisms like bacteria, yeast, and molds convert sugars and starch into alcohol or acids. Sounds a bit science-y, right? But in simpler terms, it’s nature’s way of turning raw ingredients into something more delicious and sometimes even more nutritious.