How to Brine Meat
Prepare a mixture of three parts salt and one part sugar., Dissolve the sugar/salt mixture in water., Add any flavorings you wish., Submerge the meat in brine. , Store it in a refrigerator or other cooler space.
Step-by-Step Guide
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Step 1: Prepare a mixture of three parts salt and one part sugar.
The salt may be kosher or sea salt.
The sugar can be any white crystal sugar, but not 10X or confectioner's sugar. -
Step 2: Dissolve the sugar/salt mixture in water.
The salt to water ratio should be 1:16—for every gallon of water you should have a cup of salt. .
Make enough of the mixture to comfortable cover the meat you wish to brine. , Sharp liquids (vinegars and citrus juices), whole seeds, and dried herbs and spices work especially well.
Thicker liquids such as honey, oil and some sauces will impart fewer flavors unless boiled (see step 4, substep 1).
This is also the case with fresh herbs. ,, Cuts of pork, wild game, and larger poultry, such as turkey, can be brined anywhere from 4-12 hours; smaller cuts and birds should be brined for 30 minutes to 2 hours.
If your brine is extensively flavored, or if you do not plan to brine the meat for long, consider bringing the mixture to a fast boil and cooling before starting the brine.
This is especially effective for chicken and smaller poultry because brining them for too long will cause the meat to break down. -
Step 3: Add any flavorings you wish.
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Step 4: Submerge the meat in brine.
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Step 5: Store it in a refrigerator or other cooler space.
Detailed Guide
The salt may be kosher or sea salt.
The sugar can be any white crystal sugar, but not 10X or confectioner's sugar.
The salt to water ratio should be 1:16—for every gallon of water you should have a cup of salt. .
Make enough of the mixture to comfortable cover the meat you wish to brine. , Sharp liquids (vinegars and citrus juices), whole seeds, and dried herbs and spices work especially well.
Thicker liquids such as honey, oil and some sauces will impart fewer flavors unless boiled (see step 4, substep 1).
This is also the case with fresh herbs. ,, Cuts of pork, wild game, and larger poultry, such as turkey, can be brined anywhere from 4-12 hours; smaller cuts and birds should be brined for 30 minutes to 2 hours.
If your brine is extensively flavored, or if you do not plan to brine the meat for long, consider bringing the mixture to a fast boil and cooling before starting the brine.
This is especially effective for chicken and smaller poultry because brining them for too long will cause the meat to break down.
About the Author
Hannah Jones
Hannah Jones is an experienced writer with over 2 years of expertise in finance and banking. Passionate about sharing practical knowledge, Hannah creates easy-to-follow guides that help readers achieve their goals.
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