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Atharaphelun t1_itk2cux wrote

Reply to comment by awcadwel in [Homemade] Pork Schnitzel and Krautsalat by awcadwel

>and “dry-brined” with salt, pepper and mustard powder.

So cured?

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awcadwel OP t1_itksbz8 wrote

I would argue that “cured” is the end result of a much longer dry brine. The meat really hasn’t changed. Where as “dry-brine” is typically a 24 hour period (or so) of salted meat in open air (in the fridge). Just enough time to pull a bit of moisture, let the salt/seasoning actually make its way into the meat.

But that’s just me.

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Atharaphelun t1_itkui66 wrote

Which is still curing either way regardless of time.

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awcadwel OP t1_itkuy8n wrote

I suppose I just would never refer to the meat as “cured” because that insinuates preservation which this certainly was not haha

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