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A simple cure consists of salt and possibly sugar, without the use of additional nitrites or nitrates. It's typically used for short-term preservation and flavor enhancement.

Cold smoking is a technique that imparts smoky flavor to meat without cooking it. It's done at temperatures below 85°F, usually after curing, and for an extended period of time.

Dry curing is the process where meat is covered in salt and curing mixtures, then left to cure in a controlled environment. It concentrates the flavor and reduces water content.

Brining involves soaking meat in a solution of salt, water, and sometimes sugar, spices, and curing salts. It adds flavor and moisture while preserving the meat.

Injection curing involves directly injecting a curing solution into the meat, speeding up the curing process and ensuring a more uniform distribution of the curing brine.

Nitrate curing involves adding nitrates (like sodium nitrate), which gradually convert to nitrites during the curing process. It's used for long-term preservation and to prevent bacterial growth.

Pumping pickle is a method where meat is injected with a curing solution to distribute the flavor throughout large cuts faster before the meat is left to soak in the same solution.

Wet curing, similar to brining, is where meat is submerged in a cure liquid but for a longer period of time. It's kept under refrigeration and used for hams and larger cuts.

Sugar curing involves adding sugar to the curing mixture. Sugar balances the saltiness, aids in color development, and can act as a food source for beneficial bacteria during curing.

Cover brine is used to submerge already cured or injected meats to ensure they stay moist and continue to absorb curing flavors uniformly during the curing process.

Equilibrium curing involves using a precise amount of salt relative to the weight of the meat (often 2-3%), allowing for a controlled cure that can take longer but results in a more even cure.