Vocabulary Terminology

Vocabulary Terminology

Cure: Curing is the addition of salt to a meat for flavor and preservation.

charcuterie: A person that is in charge of cooking meat in any establishment, Started in the 15th century.

curing compound: A mix based around salt with herbs, spices and sugar added for flavor.

dry cure: A dry cure is the rubbing of a Salt based mixture on the meat for preserving and flavor.

rub: A salt based mixture rubbed on the meat for flavor and preservation.

brine: A heavily Salted liquid that is boiled with herbs and spices for meat to be summered in.

brine cure: A brine that contains curing compound

wet cure: The same as the brine cure

pickle: A Brine some define it to have a higher acid level but that still is a brine

cooked brine: When heat is added to the brine in order to dissolve the salt and extract flavors in Herb Spices

osmosis: When salt enters the cells and tries to equal the salty and unsalted liquid

refined salt: Salt that doesn't contain Sodium Chloride

natural salt: Unrefined salt, it has Sodium Chloride

kosher salt: Refined salt that is medium sized and penetrates the meat evenly

sea salt: Natural salt from evaporating salt water

sodium nitrate: A Preserving part of Prague Powder #2

sodium nitrite: The Preserving part of Prague powder #1

pink cure: Is the substance known as TCM or Tinted Curing Mixture

tinted cure mix (TCM): Tinted curing mixture to speed up the curing process

Prague Powder #1: It only has Sodium Nitrite

curing salt: TCM with 6% sodium nitrite and 94% sodium chloride and red food coloring

Prague Powder #2:

cure accelerator:

nitrosamines:

humectant:

pellicle:

immersion brining:

internal brining:

injection brining:

arterial brining:

food injector:

brining syringe:

continuous-feed brine pump:

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