Brining Basics

As explained in the October/November magazine, brining is the technique of soaking meat in a saltwater mixture. Sometimes herbs, spices and liquids like fruit juice are added to the brine for flavor. Here is some additional information:

What kinds of meats can be brined?
Any lean meat works well for brining. Chicken, turkey, pork chops, shrimp and fish fillets are good candidates. Large foods—like a whole turkey—require a long absorption time, while smaller pieces, like shrimp, need 30 minutes or less.

What kind of salt should I use?
Kosher salt is best because it dissolves quickly. Table salt works, too, but the two do not have the same saltiness when measured by volume. (They do when measured by weight.) Table salt weighs about 10 ounces per cup; kosher salt only weighs about 8 ounces per cup. So if you are using kosher salt, you need more than a cup to get the same saltiness you would get from a cup of table salt.

Can you add any herbs or spices to the salt-water mixture?
For more flavor, either add dried herbs—such as thyme, oregano or sage—to the brine or rub them directly on the meat. You can also use another liquid, like apple cider, instead of water for the brine. Some brines also include sugar, brown sugar, honey, molasses, maple syrup, fruit juices, onions and garlic as flavor enhancers.

What container should I use to brine the meat?
Any food-safe container is good for brining. For whole turkeys, plastic turkey-cooking bags are best, since the meat should be completely submerged in the brine.

Can I brine enhanced meats?
Enhanced meat is injected by the producer with saltwater and other ingredients for added moisture and flavor. An example is a self-basted turkey. Brining is best for meat that hasn’t been enhanced. If you want to brine enhanced meat, cut back on the marinating time or the meat may turn out too salty.