Description
A dry-curing technique using large, pyramidal salt flakes for controlled moisture extraction and surface texturing.
Technical
Utilizes the high surface area and slow dissolution rate of Maldon salt flakes to create a controlled osmotic gradient, drawing moisture out while minimizing over-penetration. The hollow pyramid structure (NaCl crystals) creates air pockets that delay complete dissolution.
Culinary Significance
Provides more precise salinity control than fine salts, leaving a delicate crunch and visually appealing crystalline texture on cured products.
Science
Primary Reaction
Osmotic diffusion
Parameters
Temperature
2°C optimal
0°C to 4°C range
Time
12-24 hours
2 hours – 72 hours
Equipment
Perforated drying racksFood-grade stainless steel containers