WHEY CURE Meaning and
Definition
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Whey cure refers to a traditional method of preserving and curing meat, particularly pork, using a solution made from whey, a byproduct of cheese production. Whey is the liquid that remains after the curds have been removed during cheese-making.
In the process of whey curing, the whey is typically mixed with salt and other spices to create a brine solution. The brine is then used to submerge the meat, ensuring that it is fully immersed and covered. The meat is left to soak in this solution for a specified period, usually several weeks. The high salt content in the brine acts as a preservative, preventing spoilage and inhibiting the growth of bacteria.
Whey curing not only adds flavor to the meat but also helps to enhance its texture, tenderness, and moisture retention. The brining process allows the flavors from the spices and salt to penetrate the meat, resulting in a more flavorful final product. The whey solution also helps to break down proteins in the meat, making it more tender and juicy.
This traditional method of preservation has been practiced for centuries to extend the shelf life of meat and produce delicious cured products. The whey cure process is often used for making delicacies such as whey-cured hams, whey-cured bacon, and whey-cured sausages.
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Treatment by drinking large amounts of whey.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for WHEY CURE
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