What You Need to Know
Salt draws out water via osmosis, reducing water activity below 0.85 and inhibiting bacterial growth. Nitrite reacts with myoglobin to form nitrosylhemochrome, giving cured meats their characteristic pink color and providing additional antimicrobial activity. Smoke introduces phenolic compounds and formaldehyde, which penetrate the meat and further inhibit spoilage microorganisms.
The Science
Primary Reaction
Salt-induced osmotic dehydration and nitrite-mediated myoglobin oxidation