- it's not caramelized – it doesn't get hot enough.
- it's not fermented – the process is enzymatic, not due to fungus, yeast, or bacteria.
- it's not pickled – no acid brine is added
- it's not curing – no salt, nitrates, nitrites, or sugar are added
- it's not smoked
- it's done at around 140F/60C, so it's not Maillard Reaction product, which only begins at 280F/140C in the absence of water
I've been referring to it as curing.
So, what's the consensus? If an inventor is known, what did that person call the process?