It's important not to forget to use this ingredient when preparing a curing brine. Thanks to it, the meat will ripen faster.

You can cure any fish, pretty much — as well as any meats that are okay to eat rare. Years ago at Wellington’s original Sugar Club, I was curing kahawai, hapuku, snapper and trevally ...

This salty, tender meat is often ... also add a little bit of curing salt, which takes safety a step further by better preventing bacterial growth. Add about 1 cup of sugar, too, to balance ...