How to tenderizing chicken with soy sauce instead wet brining?
Since brining is about how much salt/water you use, how do I switch to a soy sauce marinade?
If the standard brine for 2lbs of meat is 1/4 Cup of Table Salt and 1 quart of water, then that means that is 28320g of sodium. For 30 minutes to an 1hr. 1 tbsp of Kikoman Soy Sauce is 920.
So 28320/920 is 30.7. That means I have to marinate 15 to 30.7 hrs instead of 30 mins to 1 hr?
Or increase the amount of soy sauce up to 1 cup?