dry salting

food processing

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June 25, 2026

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Dry salting is a method of food preservation where food is treated with salt in its dry state. This process is used to cure meats and hides, and it is also a traditional method of food preservation in Chinese cuisine.12

Dry salting can be combined with fermentation to stabilize food tissues. The ingredients used in curing and pickling, which can involve dry curing, include sodium nitrate, sodium nitrite, sodium chloride, sugar, and citric acid or vinegar. Salt itself, chemically known as sodium chloride (NaCl), is a vital mineral for health and industry. In food processing, salt serves as a preservative and seasoning.34

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fish processing
Curing
…used in the fish industry: dry salting and pickle-curing. In dry salting the butchered fish is split along the backbone and buried in salt (called a wet stack). Brine is drained off until the water content of the flesh is reduced to approximately 50 percent (the typical water content of…
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…used in the fish industry: dry salting and pickle-curing. In dry salting the butchered fish is split along the backbone and buried in salt (called a wet stack). Brine is drained off until the water content of the flesh is reduced to approximately 50 percent (the typical water content of…
Read More