by Kate Steadman
I swear to god I almost googled this last night after pausing too long in front of the bacon section and thinking “ok, but what is cured anyway?” It’s kind of like when I ride the bus to work and I’m so tired my only thought is “so exactly how does the system operate that controls when the voice calls the stops?” (ahem, not the biggest morning person.)
Anyhow, the Kitchn says:
Curing is actually a general term referring to any process that helps preserve meat. It can mean salting, brining, aging, drying or canning. The goal of all of these processes is to slow spoilage and prevent the growth of microorganisms.
More detail at their blog.
Now I don’t want any lip about how I’m supposed to know this already. I knew curing meant some kind of salting or something but I didn’t exactly know what. And at least a few of you thousand readers do not either.
Besides, the Paper of Record told me I was making ricotta but several of our readers disagreed. How do I even know what’s true anymore!