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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Salty water used for curing meats and fish. Ordinary salt is the major element, but other ingredients may be added for flavor or color. An egg will float in a strong brine, and this fact is often used to measure the strength of a brine. A salinometer can also be used. Note that the salt in a brine draws moisture from meats, so that the brine can become diluted during the curing process unless more salt is added. Brines used to cure meats should be stirred from time to time, which may require the meat to be removed and repacked; this process is called overhauling. For culinary purposes, the water used in the brine should be of good flavor.