brinování

Brinování is a traditional method of preserving meat, primarily in parts of Central and Eastern Europe. The process involves curing meat in a mixture of salt, sugar, and various spices, most notably juniper berries. The name "brinování" itself is derived from the Slavic word for juniper, highlighting the importance of this key ingredient.

The curing process typically lasts for several days or weeks, depending on the size and type of meat. During this time, the salt draws out moisture from the meat, inhibiting bacterial growth, while the sugar helps to balance the saltiness and contributes to flavor development. The juniper berries and other spices, which may include pepper, coriander, and cloves, impart a distinct aromatic profile to the finished product.

Once cured, the meat is often smoked, which further enhances its preservation and adds another layer of flavor. The smoking process can be done cold or hot, with cold smoking being more common for longer-term preservation. Brinování is a versatile technique, applied to various cuts of pork, beef, and game. The resulting meat is typically firm, flavorful, and can be stored for extended periods, making it a valuable preservation method in regions where refrigeration was not always readily available. It is often associated with dishes like smoked ham, bacon, and various cured sausages.