Brining Meat

By • May 7, 2010 0 Comments

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Brining Meat


Author Notes: Brining time will vary based on the size of the meat. I typically only brine chicken, turkey and pork. NEVER BRINE KOSHER CHICKEN Suggested Brining Times:...................Boneless, Skinless Chicken Breast 45 minutes............. Boneless, Skinless Chicken Thigh 45 minutes.............Bone-in Chicken Breast 1 hour............. Bone-in Chicken Thigh 1 hour.............Boneless, Skinless Pork Loin 1 hour.............Whole Chicken 45 minutes to 1 hour per pound.............Whole Turkey 8 to 12 hours depending on sizetrl

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Serves brine time varies

  1. Fill a bowl at least 3 times the volume of the meat with water, kosher salt and sugar in the following ratios PER POUND OF MEAT: about 2 cups of water, 1 cup of kosher salt and 1/2 cup of sugar.
  2. Mix water to dissolve the salt and sugar.
  3. Put the meat in the bowl and, either put the bowl in the refrigerator or leave it on the counter after adding 5 or so ice cubes per pound of meat.
  4. Let the meat sit in brining solution for suggested time (see below).
  5. Remove meat from the bowl and pat dry
  6. Use in recipe or wrap and put in refrigerator (for no more than 1 day).

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