There are many different ways to enhance a steak or chicken breast and if you’ve never experimented with them much they often come together like a bunch of spices. If you’ve never brined meat before the word “brining” may conjure up images of pickles or the ocean but soaking tough meat in a brine solution is a tried-and-true way to add flavor and moisture. A typical brine mixture consists of cold water salt and a little sugar (the water should be cold or lukewarm to prevent accidental cooking). When you soak meat in brine a process called osmosis begins and the flavors and moisture from the solution pass into the meat.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Steve Gow (Smoke Trails BBQ) | 2017-08-14 04:42:28 |  54,938 Views |
How to Brine Meat and the Science Behind It (Dry vs. Wet Brining)
Salt does most of the work in a brine even though you don’t need much of it. When you soak meat in brine the salt reacts with the muscles in the meat and the muscle fibers and proteins begin to dissolve in a way that tenderizes the meat. The result is a piece of meat that is juicier more tender and flavored by the salt and whatever else you’ve added to the brine.
The best meats to brine are those that dry out more quickly such as chicken and turkey. Brining cooked chicken in pickle juice is a great way to add flavor. The brine won’t overpower any other flavors or spices you throw in and basil and garlic are all common seasonings for a chicken brine. Brining can be a great way to freshen up leftover poultry that’s been sitting in the fridge for a night or two drying out and losing flavor. A little brine and some reheating can make last night’s chicken taste like new again.
You don’t have to limit yourself to poultry as salmon dishes like lox often involve brine solutions. Just be sure to use sparingly as high salt levels can cause a whole different set of chemical reactions. Stick to ¾ cup of salt for every gallon of water or three tablespoons of salt for every quart of water. If you’re watching your sodium intake keep in mind that quite a bit of salt will still be absorbed into the meat: it can absorb up to 10% of its weight in brine.
