Cure is the generic term used to indicate brines, or dry cures. When salt, in the form of a dry cure or brine, is applied to a food, the food is referred to as cured, brined, pickled, or corned. The term “corned” is less familiar now, but derives from the fact that the grains of salt used to cure meats and other foods were likened to cereal grains, or corn, because of their size and shape. Salt brines may also be known as pickles; this is true whether or not vinegar is added to the brine.

Although unrefined salt or sea water were most likely the original cures or brines, we have learned more over time about how the individual components of cures and brines work. Refined and purified salts, sugar, and curing ingredients (nitrates and nitrites) have made it possible to regulate the process more accurately. This means we can now produce high-quality, wholesome products with the best texture and taste right at home.