Dry-salting

For this method, salt is rubbed into the food to draw out the juices, which produce a brine. Dry salting is most suitable for use in the home kitchen with thin pieces of food that absorb salt quickly, such as sliced vegetables, fish roe, or small fish, especially anchovies and herrings. Larger pieces of food obviously take longer to cure, but the slowness of the process can be advantageous—for example a classic dry-cured ham. Fish takes about a week to dry-salt; ham, bacon and pork take two to three days for every 1 lb/500 g. Signs of poor salting include salt crystals on the food, discoloration, and soft or dry, stringy texture.