Brining Meat & Poultry

WHAT IS BRINING?

We're sure that we all remember the word "OSMOSIS" from grade school science.  That's how brining works: When you place meat in a bath of salty, flavorful liquid, the solution will travel into the meat in order to equalize the salt levels. This means that, before even hitting the heat, your meat has a higher liquid content—so when you cook it, your meat will lose the same amount of moisture, but will still end up juicier.

While you brine, your meat is not only gaining liquid; it's also gaining salt, and the higher salt concentration will begin to break down its proteins. Think of the proteins in meat as tight, stubborn coils—then salt comes along, gives them a deep tissue massage, and they begin to relax. This yields a meat with a more tender mouthfeel and reduced chewiness. 

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What Meat Should Be Brined?

Some cuts of meats benefit from brining more than others. Drier, leaner meats are at the top of the list could use a good brining, as they don't have as much fat to contribute moisture and flavor. Poultry breasts, pork chops, shrimp, and turkey are all great options for brining. On the other hand, tender, smaller cuts of meat like a juicy filet mignon, fatty chicken thighs, and moist, flaky fish don’t really need a wet or dry brine.

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How to Brine Meat

Find an efficient container that will fit your meat with minimal excess space.  Large sealable plastic bags work great to avoid wasting brine.  Pour Get Pickled Brines over top and submerge your meats roughly according to the directions below.

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How Long Does It Take to Brine Meat?

A general rule of thumb is to leave your meat in its brine for roughly one hour per pound—never try to brine your meat more than the prescribed amount, lest the proteins break down too far, turning it into unappetizing mush. So for a 12 to 14 pound Thanksgiving turkey, an overnight brine in salt and water or with a flavorful dry rub will do the trick.