THE CRAFT COOKHOUSE
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    • What is Craft Cooking
    • Using Sodium Nitrate During Curing Is Your Choice
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    • What are Curing Salts?
    • What is Dry Curing
    • Whats is Wet Curing or Brining
    • Why do we cure food?
    • What is in a cure?
  • TIPS
    • THE BASIC STEPS
    • Hanging your meats
    • USING SALT TO CURE
    • WHAT SHOULD I DO IF I SEE MOULD
    • WHAT DO I NEED?
    • What Equipment Do I need
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Wet Curing / Brining / Pickling

“Wet curing”, or “brining”, or “pickling” is when the product is cured in a water solution or brine. This is used primarily for adding texture and flavour to foods and is the reverse of the above in that the water will travel into the meat. So, when you place meat or fish in a brine or flavourful solution, the liquid will travel into the meat to equalise the salt levels – increasing the water content of the meat or fish. When it comes to meat, the salt in the brine actually starts to break down the meat proteins, making it more tender.
  • HOME
  • RECIPES
  • OTHER CRAFT RECIPES
  • ARTICLES
    • What is Craft Cooking
    • Using Sodium Nitrate During Curing Is Your Choice
    • What is the difference between Instacure#1 and #2
    • What are Curing Salts?
    • What is Dry Curing
    • Whats is Wet Curing or Brining
    • Why do we cure food?
    • What is in a cure?
  • TIPS
    • THE BASIC STEPS
    • Hanging your meats
    • USING SALT TO CURE
    • WHAT SHOULD I DO IF I SEE MOULD
    • WHAT DO I NEED?
    • What Equipment Do I need
    • TERMINOLOGY
  • About Me
  • Videos
  • Contact