Last Update: 9 Dec 2021.

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5.3 Curing brines

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Bacon & Gammon / Curing

5.3.1 The composition of curing brines shall comply with standard operating procedures, specifications and brine make-up recipes supported by chemical analysis and batch processing records.

5.3.2 Curing brines, whether intended for injection or cover, shall be positively released for use based on the salt content (as documented within the process specification) and temperature (Injection brines shall not exceed +7c and cover brines shall not exceed +5c). 

5.3.3 Where non-conformance occurs, the site shall investigate root cause and implement corrective action.


The type of brine and cure shall be subject to the scope of the site’s processes and requirements of customer specification. 


Documented production procedures, specifications, brine make-up recipes, chemical analysis and batch processing records. Examples of positive release records (salt & temperature) for curing brines and where applicable corrective action reports since the last audit.