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A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods. Typically, the brine is a simple solution of salt and water, or it may consist of a more complex solution of salt, water, sodium nitrite, or flavorings, such as honey, sugar, herbs, or spices. Brine curing is also known as "wet curing." Among the most commonly brine cured foods are ham, olives, and cheese. Brine cured hams are cured by soaking or injecting the meat with a brine consisting of water and any number of other ingredients including salt, sugar, sodium nitrite, sodium nitrate, honey, spices, seasoning, and artificial flavoring. The ham may also be cooked or smoked during this process. Brine cured olives are soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide the olive with a moist shiny flesh. The intent of this type of curing is to remove the bitterness of the olive that makes it inedible prior to curing. Cheeses that are brine cured are washed with, or submerged into, a brine bath as part of the cheese making process. The cheese must remain in the brine for several hours to several months depending on the type of cheese being produced.
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Salt and Water Brining Solution | | 
Brine-curing a Turkey |
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Brine Cure term - Related Content |
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| A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor. The brining process ... |
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| A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process. The cheese must remain in the brine for several ... |
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| A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, ... |
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| Developed to hold food items immersed in a liquid brine, Brining Bags are large clear bags that are made to securely hold the weight of both the food item and the liquid during ... |
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| A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary. The outer rind is a ... |
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| Brining turkey is an easy process that is done by soaking a turkey in a salt and water solution. Brining a turkey makes for a moist and flavorful meat. |
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Pork does not have to be brined but it will provide juicier and more flavorful meat. Brining (or salting) increases the ability of the meat to hold moisture. Brining ... |
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A chicken does not have to be brined but brining will provide juicier and more flavorful meat. Brining solutions vary in the amount of salt that is used according to a ... |
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| Brining does add extra time to otherwise quick-cooking chicken breasts, but there's almost no extra work--and brining practically guarantees the meat will be moist and tender when you take it off the grill. |
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| A easy to prepare brine to enhance the flavor and retain the moisture when preparing turkey, as well as other types of poultry. |
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| A good method to help make chicken, pork, turkey, fish, and shrimp more flavorful and moist. |
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