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Adj.1.brine-cured - (used especially of meats) preserved in salt
preserved - prevented from decaying or spoiling and prepared for future use
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
" The hams for which the company was awarded the Royal Warrant required dry curing, as did some of the bacon it produced, and the company noted that "it is doubtful if the difference in flavour of brine-cured and air-cured bacon could be detected by the layman, but the connoisseur always will demand dry-cured".
Instead, I use a brine-cured pork tenderloin, which is like a very small ham.
Salt, however, is another story--and pickles, especially brine-cured pickles, have a lot: from 106 mg per ounce for bread-and-butter pickles to a whopping 359 mg for an ounce of brinecured dill pickles.
"a hearty bowl of hot oats and its pickle of fresh strawberries." [Jane Austen, Perspiration and Persnicketiness.] However, by century's close the word was in danger of becoming extinct, and its 1897 revival, in the context of publicity for brine-cured cucumbers ("Pickle to Your Sandwich"), was clearly intended by the Lake Michigan Brinesoaked Foodstuffs Company as a quaint display of a near-archaic term.