A method of curing meat or fish by using a combination of salts and seasonings, usually before smoking.

The application of a curing mixture of salt, sugar, sodium nitrite, erythorbate and spices by rubbing them on the product to be cured. Generally only used on thin meat cuts.

is an alternative to pickling or brining. Salt and other flavorings are rubbed directly into the fish, to draw out their water and add flavor.