Smoking (cooking)
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Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
Meat hanging inside a smokehouse in Switzerland
A Montreal smoked meat sandwich
Hot-smoked chum salmon
Hickory-smoked country-style ribs
Curing (food preservation)
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Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process
Smoking (cooking)
…In this temperature range, foods take on a smoked flavor, but remain relatively moist. Since cold smoking does not cook foods, meats should be fully cured before cold smoking. Cold smoking can be used as a flavor enhancer for items such as cheese or nuts, along with meats such as chicken breasts, beef…
Sea salt being added to raw ham to make prosciutto
Curing salt, also known as "Prague powder" or "pink salt", is typically a combination of sodium chloride and sodium nitrite that is dyed pink to distinguish it from table salt.
Young man preparing a pig's head after a sacrifice. Vase v. 360–340 BC, National Archaeological Museum of Spain.
Barrels of salt beef and other products in a reconstruction of an American Civil War stockpile, at Fort Macon State Park, North Carolina