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5.1 What do I really need to know about curing foods, and what makes this different from pickling?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

5.1 What do I really need to know about curing foods, and what makes this different from pickling?

Sometimes the difference between pickling and curing is semantic, but
generally curing is salting, etc, without an acid treatment.
Examples of salt curing: salt pork, olives, anchovies, herring, lox;

Examples of Lye (NaOH) curing: olives, hominy, lutefisk.

 

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