Brining
A
Flavor Powerhouse
One of the most underutilized cooking, grilling and meat smoking
tools is brining. Brining can enhance flavors, add a protective cushion to
cooking times and make meat flavorful and juicy even when over
cooked!
So what is brining anyway?
Brining is simply adding a salty liquid to the meat which
penetrates the meat. You may use either a plain salt,
water and sugar brine or one with added herbs and spices. Salt will actually
expand the meats protein molecules allowing it to hold more water, which in
turn gives you a juicier end product. Adding herbs and spices to your brine
allows the flavors to penetrate the meat while the molecules are still open.
Why not pull all your favorite spices in at the same time as the water? Brining
also has a side effect of killing off harmful bacteria making it less likely to
make you sick or worse kill you.
What do I need for a good brine?
A
container large enough to hold the meat and the water. I use a large
empty Utz cheese ball container to brine chickens and
small turkeys. It holds up to 12 pounds of chicken parts or up to a 18 pound turkey when split down the back or a 13 pound
whole turkey. You may have to jiggle it around to get it in but it doesn’t take
up a lot of refrigerator space.
You can use any non reactive food grade container or even large vacuum
sealed bags just make sure the meat is fully submerged! If you have a large
empty spare refrigerator a 5 gallon pickle bucket tossed out from your local
restaurant will work great for large pieces of meat.
A brine consists of
three main ingredients. Water, Salt and sugar.
As with most recipes you’ll want the best ingredients available.
If you have chlorinated city water you may want to boil it first and let
it sit over night to get rid of the chlorine taste. This is not really
important as the flavor of the chlorine is not as obvious in brines as it is
when brewing beer.
The second main ingredient is Salt. Sea salt, Kosher
salt, pickling salt or flaked salt will work fine for this. I don’t use Iodized
salts for anything but common table salt but it may also be used here if you
choose. You’ll need about 1/3 to 1/2 cup of salt per each gallon of water used.
If you like your food salty you may add up to 1 full cup of salt.
The final main ingredient is sugar. Why sugar? I have found that salt can be very
harsh. The sugar will offset the harness
of the salt and add a bit of sweetness to the brine. Sugar also browns up
nicely when baked, grilled or smoked! You want to add about an equal amount of
sugar as you’ve used salt. Sugar comes in many forms. You may use brown sugar,
honey molasses, maple syrup, fruit juice sugar in any
form.
Adding Spices. As I mentioned earlier
this is a good time to add additional spices which will flavor the meat. If you
like the flavor of certain spices on your meat, try adding it to the
brine water where it will be absorbed into the meat! I love adding things like
garlic, basil, Cajun spice, and thyme to my brines. You know what you like
throw it in there! Add about a tablespoon of those you really like.
How long Should I
Brine?
Many people say that you can’t over brine meat. I disagree. That’s like saying you can’t over salt your
food. Through the process of osmosis the
salt in the water will eventually equal the salt in the meat, but 1 cup of salt
is an awful lot of salt! I don’t want my birds that salty do you? So that being said -
you can over brine. Some of us like salt more than others so
you decide what level of saltiness you want in your food. I have done a
lot of little experiments in brining and the results are listed below. The
maximum recommended times for brining are as follows:
Meat |
Time in hours |
Chicken Breast Bone in |
2-1/2 |
Chicken Breast Boneless |
2 |
Chicken Whole Small |
6 to 12 |
Chicken Whole Large |
12 to 24 |
Turkey Breast Bone in |
12 to 18 |
Turkey Breast Boneless |
6 to 12 |
Turkey Whole 15 lbs. |
24 |
Turkey Whole over 15 lbs |
24 to 36 |
Pork Loin |
12 |
Pork Shoulder |
12 to 36 |
Pork Butt |
12 to 36 |
Pork Chops |
2 |
After brining for the allotted time rinse the food thoroughly in
plain water to remove any excess salt and let it rest from 2 hours to
overnight. That’ll give the meat time to equalize the flavors and it’ll taste
even better. If you plan on adding any
rubs or spices to the meat before cooking this is a good time to do it. Wrap
the meat completely in plastic wrap and refrigerate over
night for the best absorption of spices.
So what happens if you
do over brine?
Are you stuck with to much salt? Not
necessarily. You can rinse off the food and throw it back into some plain water
to try and reduce the salt level. All of the salt can’t be removed but you can remove about
half of the salt in the meat by soaking in plain water.
So what kind of brines
should I Use for what types of meat?
As I mentioned previously – it can be as simple as water, salt
and sugar and your favorite spices but I will list a few good basic ideas to
get you started and if you really want to experiment you can download my eBook
of brines here:
For now let’s start
with a basic brine:
It is best to take a cup or so of the brine water and boil it
then add the other ingredients to the boiling water to dissolve them
completely. Before adding it back to the remaining water cool it down to room
temperature – you don’t want to cook the meat!
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