The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be ...

What’s more, it tends to last: Pickle, olive, and caper brines will keep for up to a year in the fridge once opened, while ...

A brine is simply salty liquid (a dry cure with water). Doesn’t sound like much, but in fact, when salt combines with water, its power is magnified. Salt in solution penetrates meat faster ...

By simply selecting a purpose-vegetable fermentation or meat curing-users can receive accurate brine percentages customized for their needs. - Vegetables: Ideal for lacto-fermentation of cucumbers ...