Salting meat and fish dates back to ancient times, but that doesn't mean it's foolproof. You want to make sure you do it right, so start by finding a reliable recipe. If you don't use enough salt, the food will spoil prematurely or begin to grow dangerous organisms. If you use too much salt, your finished product may be way too salty (but this is better than not using enough). Salting can be done with a salty liquid known as a brine, with dry salt, or with a combination of both techniques. Curing agents, such as nitrate and nitrite, are also frequently added to curing mixtures, though these are regarded as unhealthy forms of salt.