Salting, one of the earliest methods of preserving food, is still used today for preserving and adding flavour to meat, fish, vegetables and butter.
Although brine, or wet salting, is the most common method, dry salting is also used and has the advantage of enabling the inclusion of spices. To make a dry salting mixture, combine 12 ounces salt, 1 tablespoon saltpetre and 4 ounces of water, 12 ounces salt, 1 tablespoon saltpetre, and 4 ounces soft brown sugar. The ingredients may be increased, in ratio, to make more brine. The soaking period required may be reduced by making a stronger solution.