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Curing refers to salting or brining of food. The salt dries out the food (trough a process called osmosis), inhibiting the growth of microbes and bacteria.

Salting or dry curing is the applying of salt on the surface of the food. Generally, a layer of about 1-2 cm salt is used, and it left on the food for 1 to 2 days. It is then washed off and left to dry for 24 hours.

Brining is the applying of brine on the food. Brine is made by dissolving 1.3kg salt for every 1 liter of water.[1]

References[edit | edit source]

  1. Practical self-sufficiency by Dick and James Strawbridge
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Authors KVDP
License CC-BY-SA-3.0
Language English (en)
Related 0 subpages, 5 pages link here
Aliases Salting, Brining
Impact 773 page views
Created March 28, 2013 by KVDP
Modified July 31, 2023 by Irene Delgado
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