Brining (as pertaining to meat/fish)

[pops6927]

According to Wikipedia:

Brining: https://en.wikipedia.org/wiki/Brining

Curing: https://en.wikipedia.org/wiki/Curing_(food_preservation)

There are two forms of Brining - Wet Brining and Dry Brining.
Wet Brining is soaking meat/fish in a solution with salt and other flavors to enhance the properties of the meat/fish, for preservation.
Dry Brining is covering the meat/fish with salts, spices/herbs to draw out the moisture of the meat, for it to re-absorb back into the meat/fish for preservation.

There are, likewise, two forms of Curing - Wet Curing and Dry Curing; both with the intent of preservation with natural and/or man-made curing salts and sugars, for a much longer period than simple Brining.
An example of Wet Curing is soaking/injecting a piece of meat/fish, letting soak for days or weeks, then smoking or cooking.
An example of Dry Curing is rubbing the meat/fish with a precise formula of curing salts, salts and sugars, allowing it to be absorbed, aiding in absorbion by turning the meat/fish frequently and keeping it in a sealed bag or container, then smoking or cooking.

 

[kit s]

Yes Pops though like barque, were a lot of folks interchange the two and others separate Q'ing from grilling it seems that is the same trend in brining. Some refer to brining as a wet mixture and call a dry mix as rub or dry brining and that can confuse one at times especially if they say they cured it. Were cure is usually associated with preserving, plus enhancing a aspect of product. It is interesting and if you saw my post it was because I just figured that it would be interesting to see a sort of preference in uses and terminology.