SkipCaptcha
12,693
edits
Changes
Jump to navigation
Jump to search
Line 1:
Line 1: + + + + + +
no edit summary
'''Brine curing''' (or wet curing) is the most popular way of producing [[ham]]s. It is a wet cure whereby fresh [[meat]] is injected with a curing solution before cooking. Brining ingredients can be salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process.
'''Brine curing''' (or wet curing) is the most popular way of producing [[ham]]s. It is a wet cure whereby fresh [[meat]] is injected with a curing solution before cooking. Brining ingredients can be salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process.
==See Also==
* [[Food storage]]
* [[Preservation (food)]]
* [[Dehydration]]
* [[Canning]]
==References==
==References==