posted on Nov, 27 2019 @ 11:03 PM
a reply to: TheAlleghenyGentleman
You seem to be using the words 'brine' and 'cure' interchangeably. Unless you're curing with salt over a long period of time (like months), salting
is just 'brining'. Or, are you using "curing salts" to dry cure? Dry salt over a short period of time is just salting, not really curing, whereas
salt in solution (like water) over a short period of time is 'brining'. Curing most often involves curing salts like Prague #1 and Prague #2. Salt
and/or sugar can be used, but then environmental conditions become critical and duration changes dramatically (like from weeks to years).
Sorry, we could probably start a whole other discussion here about "charcuterie" (something I know a fair bit about), but terminology is important,
especially when it comes to fowl.
I salt some meats, I dry cure some meats, I wet cure some meats and I brine some meats. All are different processes with different objectives and