Curing brines are salt solutions used to cure foods, especially meat products. They carry sodium chloride, nitrites or nitrates, sugar and flavourings into the tissue by immersion or by injection, the latter speeding salt uptake in large hams and bacon. Brine strength, temperature and contact time determine salt uptake, colour development and microbial safety, and brines must be kept chilled to prevent spoilage during the process. Equipment hygiene and accurate formulation are critical to avoid uneven curing and pathogen survival.