Flip through our Glossary!
A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables. Wet curing, also known as brine curing, is the soaking or injecting of food with a solution that is used to pickle or preserve the food product. The solution typically includes salt and water in a simple brine or a brine with salt, water, sodium nitrite, other nitrites, and flavorings such as honey or sugar. Dry curing involves the rubbing of food with a mixture that is used to preserve foods. The solution, like wet curing may include salt, sodium nitrite, other nitrites, and seasonings, such as honey or sugar. Meat is often dry cured when it is covered with dry preservatives and spices. The dry ingredients cure the meat from the outside in. After curing, the meat is rinsed and is then ready to be served or smoked, which adds another step to the curing and flavoring process.
USDA Nutrition Facts
|Serving Size||1 package, 2.5 oz|
|Serving Size||10 slices|
|Serving Size||1 serving|
Ratings, Reviews & Comments
There currently aren't any reviews or comments for this term. Be the first!