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.