Curing or Brining

Discussion in 'Canning & Storage' started by deltadude, Feb 9, 2010.

  1. deltadude

    deltadude Master of the Pit OTBS Member

    The below index is from a site with a pretty detailed article on Curing meat and some on brining. Hopefully this help shed some light on a previous thread.

    Note, I wish the author had detailed references, from everything I recently read the below info seems pretty accurate...

    Curing Meat

    Topics Include:

    Brining - Marinating – Sweet Pickle - Salting - Curing –What’s the difference

    • Salt Curing
    • Curing Temperatures
    • Traditional Curing
    • How Curing Works?
    Nitrate curing

    Curing Methods

    Topics Include:
    Dry Curing

    • How Dry Curing Works
    • The USDA nitrate/nitrite limits
    • Traditional Dry Curing Mixture
    • Curing Times
    • Curing Smaller Cuts
    • Curing Meat for Sausages

    Wet Curing Method
    • How Wet Curing Works
    • Soaking - Draining

    • Meat Pumping
    • How much and where to pump
    • Overhauling
    • Spices and Vinegar

    Combination Curing (Dry cure with wet cure method)
    • Massaging
    • Curing at Higher Temperatures

    Making Brines

    Be professional and use tables and brine testers to make brine.
    • The Easiest Way to Make Brine
    • The Strength of the Brine
    • Brine with Nitrates/Nitrite
    • Bad Brome Symptoms
    • Reusing Brine
    • Adding Sugar
    • Which sugar is the best

    Curing Tips

    Making brine by using floating egg method
    • Conclusion

    Curing Meats with Nitrates & Nitrites
    Curing and Meat Color

    (I am not a food safety expert, I am not qualified to tell anyone to keep or throw away a piece of meat. If there are questions about food safety please refer to SMF's Food Safety thread. However I can point you toward information that if carefully read, hopefully you could make the food safety decision yourself.)
  2. hoser

    hoser Smoking Fanatic SMF Premier Member

    Hey, that's a great link DD....thanks[​IMG]

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