Soaking or injecting food with a salt-water solution to add flavour and moisture and, at higher salt levels, to help preserve it.
Soaking or injecting food with a salt-water solution to add flavour and moisture and, at higher salt concentrations, to help preserve it.
At higher salt levels, brine lowers the food's water activity and draws water from bacteria, creating conditions in which many spoilage and harmful bacteria struggle to grow.
Flavour-brined food is still potentially hazardous and should be kept chilled. Only properly preserved strong-brine or fermented products may be more stable, depending on the recipe.
Brining uses a salt-water solution, while dry curing applies salt directly to the surface. Both rely on salt to lower water activity and control bacterial growth.
Yes. Nitrite or nitrate curing salts can be used within the limits set in the Food Standards Code and help control pathogens such as Clostridium botulinum. They must be labelled.