chef_rwmiller wrote:

Brine (Wet-cure)
A brine has 2 main ingredients: Salt and Sugar. Salt is the primary
ingredient, with sugar added to offset some of the salt's harshness,
and to keep the meat more moist and soft during aging. One of the
reasons that bacon keeps so long is that it's been both brined and
smoked. The salt in the brine is used to pull moisture out of the
meat.


Oops, you lost all credibility with the last sentence.

Brining dehydrates? I don't think so. I know not.

Brought to you by the chicken that goes, "Squirt",
TFM®