Difference between revisions of "Brine Curing"
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(New page: 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 sa...) |
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| − | Brine curing (or wet curing) is the most popular way of producing | + | '''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]] erythorbate, [[sodium phosphate]], [[potassium chloride]], [[water]] and [[spice|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]] | ||
| + | |||
| + | [[Category:Food Preservation]] | ||
| + | [[Category:Meat]] | ||
Latest revision as of 17:32, 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.