Brining originally is used to get salt in the meat as a preservative (soak
the meat in a salt water solution for days, sometimes weeks) sometimes
spices are added. Ham and bacon are preserved like that.

Nowadays brined meat can be bought in the store. Not as a preservative, but
to add weight to the meat. You buy salt water for the price of meat.

Another problem is, when the meat is brined, you can't brine it again. So
when you want to make bacon, you need to start with meat that has not been
brined before



Adriaan



"Craig Busch" > schreef in bericht
...
> Hello,
> Could someone please tell me what brined meat is? Is it labeled as
> such?
> Thank you
>