A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods. The curing compound typically includes salt, sodium nitrite, other nitrites, and seasonings that are rubbed on the surface of the meat.
Wet Curing
Wet curing is the curing of food by soaking it with a curing solution like a brine or salt water. The standard brine is 1 cup of salt (without iodine) in 1 gallon of water and then anything goes from there. Things like sugar, vinegar, molasses and other seasonings can be added to the brine.
Combination Curing
When you couple the dry rub cure and brine solution injections, the result is combination curing. Used to cure hams, this method shortens the curing time and reduces the risk of spoilage because the process takes place both inside and outside the ham.
Answers & Comments
Answer:
1.Dry Curing
2.Wet Curing
3.Combination Curing
Explanation:
dry curing
A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods. The curing compound typically includes salt, sodium nitrite, other nitrites, and seasonings that are rubbed on the surface of the meat.
Wet Curing
Wet curing is the curing of food by soaking it with a curing solution like a brine or salt water. The standard brine is 1 cup of salt (without iodine) in 1 gallon of water and then anything goes from there. Things like sugar, vinegar, molasses and other seasonings can be added to the brine.
Combination Curing
When you couple the dry rub cure and brine solution injections, the result is combination curing. Used to cure hams, this method shortens the curing time and reduces the risk of spoilage because the process takes place both inside and outside the ham.