Brine it on – Everything a Home Chef Should Know About Brining

One simple trick that will have your guests asking where you went to culinary school.

We’ve all been there. You’ve slaved at the stove for hours and your kitchen looks like a tornado ran through it, only to cut into a piece of meat that crumbles like sand. Or perhaps you’re sitting at the Thanksgiving table forced to chase each bite of turkey with water. Maybe you’ve held a funeral or two for an expensive pork chop that became a doggy chew toy. Whatever your experience with powdery, tough-to-swallow meats – Chef Bob has the solution! Discovering brines is like meeting your soulmate after a long spell of incredibly dry Tinder dates. Your life is about to change!

The basics of brining – what is it?

So what’s the difference between a brine and a marinade? You guessed it – salt! You can make a brine with sweet flavors, by swapping the water for apple juice for instance, but every brine will need salt to work its magic.

Brines work best for lean meats that have a tendency to get dry – like pork, chicken, fish, and turkey. Believe it or not, you can over-tenderize meat and ruin it by turning the proteins to mush – so a tender cut like filet mignon may be better off without a brine.

One important thing to keep in mind before brining – all good things take time! This technique is a worthwhile addition to the home cook’s tool belt, but isn’t well-suited to whipping up a quick 20 minute meal. A good guideline for brines is about 1 hour per pound – but for best results, brine your beef, pork, whole chicken and turkey for up to 24 hours before cooking, and for fish, no longer than 2 hours.. Keep in mind, over brining can turn the protein into mush, so don’t go over time.

When should I use a brine?

So what’s the difference between a brine and a marinade? You guessed it – salt! You can make a brine with sweet flavors, by swapping the water for apple juice for instance, but every brine will need salt to work its magic.

Brines work best for lean meats that have a tendency to get dry – like pork, chicken, fish, and turkey. Believe it or not, you can over-tenderize meat and ruin it by turning the proteins to mush – so a tender cut like filet mignon may be better off without a brine.

One important thing to keep in mind before brining – all good things take time! This technique is a worthwhile addition to the home cook’s tool belt, but isn’t well-suited to whipping up a quick 20 minute meal. A good guideline for brines is about 1 hour per pound – but for best results, brine your beef, pork, whole chicken and turkey for up to 24 hours before cooking, and for fish, no longer than 2 hours.. Keep in mind, over brining can turn the protein into mush, so don’t go over time.

Wet brines vs. dry brines

Technically, all true brines are wet brines, as a brine itself is a mixture of salt and liquid. However, many people refer to cures or dry rubs as dry brines. While wet brines entail submerging meat in a solution of water, salt, and often other flavoring agents like herbs, spices, and sugars, dry brining involves heavily salting meat and leaving them to sit uncovered for hours or even days.

The salt in a dry brine draws out the meat’s natural juices, which then dissolve the salt and create a concentrated brine that is reabsorbed, leading to well-seasoned, succulent meat. Dry brines are sometimes preferred for fatty meats like steaks or whole chickens, while wet brines are appropriate for all meats.

Get started with Acme Salt’s Brine Recipe

Now that you’re an expert on the ins and outs of brining, consider yourself challenged by Chef Bob to brine your next pork chops or chicken breast! Prepare to wow your guests with 5 star cooking that feels effortless on your part. Check out our brine recipe HERE to get started!