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Author Topic: Brining Meats  (Read 2454 times)

grumpymoe

  • Guest
Brining Meats
« on: Jul 20, 2006, 09:32 PM »
found this interesting topic in a magazine distributed at our liquor outlets. can be used for roasts, ribs, whole fish.                                                                                     basic brine recipe:                                                                                                           16 cups cold water                                                                                                          1 cup salt                                                                                                                         1 cup brown sugar                                                                                                          3 bay leaves                                                                                                                    1 1/2 tbsps whole peppercorns                                                                                                                    directions: combine all ingredients in large stockpot and stir until salt and sugar is dissolved. make sure you have enough brine to completely immerse whatever you are planning to put in. place a weight to keep fully immersed.   BTW..porkchops, whole birds and lamb legs benefit time spent in brine. Brining works through a process called reverse osmosis. the first thing that happens is the salt draws the moisture out of the cells. this creates a drop in pressure inside the cells which causes it to suck moisture back. by adding spices, herbs and other savoury ingredients, these will also be drawn back in. marinading only flavours the outside of any meat, while this process flavours the entire. recommended brining time is anywhere from 24-72 hrs....rinse any brined meat well and barbeque to done. suggest your favourite sauce with whatever meat you choose........Grump  and now into the sauce         

devil-man

  • Sr. Member
  • ***
  • Posts: 2,261
Re: Brining Meats
« Reply #1 on: Jul 21, 2006, 05:30 AM »
this creates a drop in pressure inside the cells which causes it to suck moisture back. by adding spices, herbs and other savoury ingredients, these will also be drawn back in. marinading only flavours the outside of any meat, while this process flavours the entire.

That sounds good, Grump!
I will definitely try it...

grumpymoe

  • Guest
Re: Brining Meats
« Reply #2 on: Jul 27, 2006, 08:57 PM »
just a word of caution....DO NOT OVER do it....  (brining time that is...start off with the minimum and work up according to the meat and weight) Grump

 



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