After curing my first piece of side pork the other day, I kept trying to figure out how such a small amount of pink salt could cure such a large piece of meat. After spending hours reading on here and on google, I kept seeing osmosis talked about. Digging a little deeper, I came across a phrase called "brownian motion" and I felt like a light bulb came on. What are your thoughts?
https://en.wikipedia.org/wiki/Brownian_motion
https://en.wikipedia.org/wiki/Brownian_motion