Cured salmon and other fish recipes have been found in many cultures stretching from the people of early to modern Scandinavia to the Native Americans.
The process of curing meat has been around for a significant amount of time as it has been used as a way to preserve meat from spoiling. The process usually involves an abundance of salt or sugar even sometimes both. A dry rub is mixed together using salt/sugar and an assortment of desired herbs. This is rubbed onto the surface of the meat, which is then put aside for a number of hours or days. The salt/sugar "cooks" the meat by drawing a large amount of liquid out and replacing it with salt/sugar mixture. At the end of the process the result is cured meat.