Brining
Also known as salmuera (Spanish)
Curing in a salt solution rather than with dry salt, often carrying nitrite, used for many hams and bacons. The brine carries salt and cure evenly into the meat.
Brining cures the meat in a salt solution instead of with dry salt. The brine carries salt, and usually nitrite, evenly through the meat, which suits large or awkward cuts such as hams. It can be an immersion, where the meat sits in the brine, or a pumped brine injected into the muscle for speed and evenness.
The salt and cure are calculated to the combined weight of meat and brine, so the final concentration lands where intended. The Curesmith nitrite figure of 156 ppm applies, though pumped bacon is often taken lower, around 120 ppm; that is worth confirming per product.
Temple element. Roof, Water Activity