Brine Curing
This is the current revision of Brine Curing as edited by 1990'sguy (talk | contribs) at 17:32, January 5, 2020. This URL is a permanent link to this version of this 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 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.