We now have a channel dedicated to salt! "Salting, Brining, Curing" can be found here in the Recipes, Technique, Food, Cooking category. I've begun moving a few recent brining/curing/salt-related topics here.
We understand that it's not always cut & dry where to post certain topics that seem to fit in 2 places at once. For instance, "Dry brining wings". Is that more about dry brining (put in Salt channel), or about wings (Poultry channel)? Well, for now any topic that mostly relates to salting, brining, or cured meats/curing, let's put here in Salting, Brining, Curing instead of the meat's channel.
If it's about the verb, the action or process of salting, brining, or curing someting, please put it here. If it's about the noun, the meat and its use, go for the meat's channel. So curing bacon, please put it here instead of Pork... "How long should I brine my brisket, and how long will it take to cook?" might be more about the whole process of a cooking a brisket than simply the salting part...whereas "How much Prague powder should I buy and how long should I cure my turkey legs?" would be more tailored to Salting, Brining, Curing.
Yeah, it can be confusing. Try your best, mods will move topics they think best fit elsewhere.
In time we'll see if this works best. Thanks all for your cooperation!
We understand that it's not always cut & dry where to post certain topics that seem to fit in 2 places at once. For instance, "Dry brining wings". Is that more about dry brining (put in Salt channel), or about wings (Poultry channel)? Well, for now any topic that mostly relates to salting, brining, or cured meats/curing, let's put here in Salting, Brining, Curing instead of the meat's channel.
If it's about the verb, the action or process of salting, brining, or curing someting, please put it here. If it's about the noun, the meat and its use, go for the meat's channel. So curing bacon, please put it here instead of Pork... "How long should I brine my brisket, and how long will it take to cook?" might be more about the whole process of a cooking a brisket than simply the salting part...whereas "How much Prague powder should I buy and how long should I cure my turkey legs?" would be more tailored to Salting, Brining, Curing.
Yeah, it can be confusing. Try your best, mods will move topics they think best fit elsewhere.
In time we'll see if this works best. Thanks all for your cooperation!
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