"Sqwertz" > wrote in
> It's a dry rub. And there are plenty of reasons to use #1 in a brine.
> How do you think corned beef, bacon, or canadian bacon is made? (They
> can be dry rubbed but are usually brined).
>
> There seems to be an awful lot of confusion regarding brines with
> curing salt in them.
>
> -sw

There are brines to make meat (especially poultry, pork chops) more juicy
and there are brines for cures. Most every time, when people here refer to
a brine, they are talking the first type.

Any saline solution is a brine. Dill pickle anyone?