Difference between revisions of "Brine Curing"
Jump to navigation
Jump to search
DavidB4-bot (talk | contribs) (clean up) |
m (trimming category list) |
||
| Line 11: | Line 11: | ||
{{reflist|2}} | {{reflist|2}} | ||
| − | |||
[[Category:Food Preservation]] | [[Category:Food Preservation]] | ||
| − | |||
| − | |||
[[Category:Meat]] | [[Category:Meat]] | ||
Revision as of 05:14, January 5, 2020
Brine curing (or wet curing) is the most popular way of producing hams. 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 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.