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Dry brine vs. curing

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    Dry brine vs. curing

    What’s the difference between dry brining and curing?

    #2
    In simple terms, brining is the introduction of salt into the product for taste and changing the characteristics of the product. Curing is the introduction of salt and sodium nitrite into the product for preservation. Under USDA rules you must use sodium nitrite or sodium nitrate to label a product as cured.
    Last edited by Donw; April 26, 2020, 02:56 PM.

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    • ecowper
      ecowper commented
      Editing a comment
      And I always laugh when I see something described as “uncured” and one of the ingredients is celery salt.

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