Cured salmon and other fish recipes have been found in many cultures stretching from the people of early to modern Scandinavia to the Native Americans.
The process of curing meat has been around for quite some time as it has been used as a way to preserve meat from spoiling. The process usually involves an abundance of salt or sugar even sometimes both. A dry rub is mixed together using salt/sugar and an assortment of desired herbs. This is then rubbed onto the surface of the meat and then put aside for a number of hours sometimes days. The salt/sugar "cooks" the meat by drawing a large amount of liquid out and replacing it with salt/sugar mixture. At the end of the process you wil have the result of cured meat.
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