Sugars

Ordinary white sugar (sucrose) and other forms of sugar, including corn syrup, honey, and maple syrup, are used in some cures. Sugars modify the flavor of the food and counteract some of the harsh flavor of the highly concentrated salt in the cure. Also, because salt extracts so much moisture, sugar adds to the perception of moistness in the cured product. Using less sweet forms of sugar, such as corn syrup and dextrose, provides the advantages of sugar without adding too much sweetness.