1. Most common Curing processes use brine, dry salt, water, or lye treatments

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3. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt.

4. Since dry salt won't adhere to dry pavement, it has to be dampened before it is spread.

5. Dry salt compresses reduce all kinds of pain, though they should only be used cold when treating acute rheumatic inflammation. For a warm treatment, however, briefly heat up the dry, salt-filled cloth bag in a preheated 60 ° C oven (not in the microwave!).

6. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century.