BRINING 101

Simply put, soaking meat in a salty, flavorful liquid before cooking helps retain moisture. After brining, meat will have a higher liquid content – so even after the moisture loss expected during cooking, it will still be juicier and more flavorful than without brining.

Leaner meats including poultry breasts, pork chops, tenderloin, shrimp, and that infamous Thanksgiving turkey are all good candidates for brining as they don't containas much fat to contribute moisture and flavor, and tend to dry out during cooking. Give your meat a spa treatment! Featuring black peppercorn, allspice, ginger, brown sugar, kosher salt, and more, our All-Purpose Brine Seasoning is primed to infuse moisture and flavor into your poultry, pork, or shrimp. Simply stir in hot water until dissolved and let cool before letting your meat take the plunge.

A typical wet brine ratio is ¼ cup of brine seasoning for each quart (32oz) of water. The size/weight of the meat will determine how much brine is needed. General timing: brine for roughly one hour per pound. Brining longer than the prescribed amount risks meat that is overly salty and mushy. Rinse and pat dry after removing from brine. For even more flavor, season generously with one of our blends or rubs before grilling, smoking, or roasting. For more details and tips visit spiceandtea.com/brine.

Meats like poultry, shrimp and pork are notoriously easy to overcook because they don’t have much fat and marbling to protect them. Infusing that meat with salt works food-science magic, increasing the moisture inside and amping up the flavor. Brining builds in a lot of forgiveness in case you accidentally overcook things, all but guarantee you won’t end up with a chewy piece of dry meat.

Brining is the process of submerging a cut of meat into a solution of salt and water. It adds flavor, seasoning from the inside out, but it also changes the meat’s physical nature. The salt in brine denatures the meat’s proteins to allow the cells to retain more moisture. Meanwhile, the brine also tenderizes meat by causing its muscle fibers to unravel and swell. It all comes together to trap so much liquid inside that it can’t all evaporate during the cooking process, creating a moister, juicier piece of meat. Isn’t science great?

Not exactly. Marinades don’t contain as much salt as brines, but they are made with oil and acid (like citrus juice or vinegar) to help break down tough muscle fibers.

Directions
Start by combining the water and brine seasoning in a large container. The salt and sugar should dissolve naturally when the solution is stirred with a whisk, but you can also heat the mixture over low heat to dissolve the salt more quickly. Adding heat is the best way to infuse additional ingredients into the brine, like sugar, herbs and aromatic ingredients. When applying heat, try heating only a quarter of the water. This allows you to use cold water when adding the remaining liquid, cooling down the solution more quickly.

Brine is a very salty solution, so it works pretty quickly. As a general rule of thumb, brine meat for about one hour per pound. You can go longer, but keep in mind it is entirely possible to over-brine your meat. Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt. If you really let it go too long—as in, brining for days instead of hours—things may go beyond repair. Doing so can make your meat mushy, and there’s no way to fix that!

Here’s a handy guide for how long to brine different types of meat:

Once you’ve made your brine, place it in a plastic container, resealable bag or a glass or stainless steel bowl.

If the brine was heated to dissolve the brine seasoning, allow it to cool completely before adding the food you wish to brine. Then, transfer the container to the refrigerator. If the brining ingredients float to the top, weigh them down with a small dish or a piece of parchment paper.

Don’t fret if you made too much brine! Unused brine made with salt and water can be stored indefinitely in the refrigerator. If you added any herbs or aromatics like garlic, it will still last up to two weeks. It’s not a good idea to reuse brine, though, so toss it after the first use.

After waiting the appropriate amount of time, remove the meat from the brine and pat it dry with a paper towel. You won’t need to rinse it with fresh water unless you accidentally brined it for too long.

From here, cook the meat according to your favorite recipe. Brined meats hold up exceptionally well to the high heat (of a grill) but you can also cook them in a cast iron skillet on the stovetop or roast them in the oven to make a sheet pan dinner.

DO YOU RINSE MEAT AFTER BRINING?

If you followed the general brine recipe—1/4 cup kosher salt per quart of water—and you didn’t brine the meat for too long, there’s no reason to rinse after brining. Just pat the meat dry after removing it from the brine.

DO YOU HAVE TO COOK IMMEDIATELY AFTER BRINING?

No, you don’t have to cook meat immediately after removing it from the brine. In fact, most cooking methods (but especially smoking, grilling and roasting) benefit from a brief period of air-drying. Dry surfaces create less steam, allowing the meat’s exterior to better caramelize and crisp up. Simply store the meat in the refrigerator. Depending on its size, it can sit uncovered for up to 12 hours, or 24 hours when covered with plastic wrap.

CAN YOU BRING AT ROOM TEMPERATURE?

According to the Food and Drug Administration (FDA), it’s safe to keep raw and cooked meats at room temperature for up to two hours (or one hour if the temperature is above 90°F). That said, we usually brine anything that goes longer than 30 minutes in the refrigerator to be safe.

DO YOU SEASON AFTER BRINING?

You can absolutely season your meat after brining. Keep in mind that the brine is very salt-rich, so you won’t need to add any extra salt. Feel free to season with your favorite dry rub or spice blend after brining.

CAN YOU BRING WITHOUT SALT?

Brines do need salt to work, so you can’t make a brine without it. You could certainly reduce the amount of brine seasoning for your personal preferences, using just two tablespoons per quart of water. The other alternative is to make a salt-free marinade and allow the acidic ingredients to tenderize the meat.

This information was adapted from Taste of Home. To reference the original article please visit:
https://www.tasteofhome.com/article/this-is-everything-you-need-to-know-about-brine/