Brining
Brining Explained
Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. Through water retention, brining allows a longer time for collagen to be broken down without drying the meat out. This water retention also lubricates the individual fibers of the meat.
A brine is basically a salt solution into which you place your desired meat. When brining meat, there is a greater concentration of salt and sugar outside of your meat (in the brine) than there is inside the meat (the cells that make up the flesh). The law of diffusion states that the salt and sugar wiill naturally flow from te area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, outside of the meat than inside. Here, too, the water will naturally flow from the area of greater concentration to lesser concentration. This process is called Osmosis. Once inside the cells, the salt, and to a lesser extent, the sugar will cause the cell proteins to unravel, or denature. As the individual proteins unravel, they become more likely to interact with one another. This interaction results in the formation of a sticky matrix that captures and holds moisture. It is this matrix, that when exposed to heat, will gel together (coagulate) and capture and hold the moisture from leaking out as the meat cooks.
When cooking meat to a temperature of below 120 F, the protein bundles within the meat, will shrink in size and moisture loss will be minimal. Once you go above this temperature the moisture loss will start to increase significantly. This first 'sweat' is from the water stored between the individual cells being released. Once you go above a temperature of 140 F there will be a second 'sweat' and further loss of moisture as a result of the individual cells actually breaking down.
As a result of the brining process the raw meat will typically gain about 20% in weight, as a result of the water, salt (sodium) and sugar which have entered the cells. The increased concentration of sodium in the cells actually increases the ability of the proteins to stay bonded together during the cooking process. This effectively means that the normal temperature at which meat cells break down (140 F), resulting in moisture loss, is increased, and the brine constitutes the first moisture loss, not the actual juices of the meat.
Brining is regarded by many BBQ'ers as mandatory for all forms of poultry. It is also widely used when smoking various forms of meat and seafood such as smoked salmon, pork chops, ham, bacon, corned beef and pastrami. It is not recommended for use with traditional barbecue cuts such as brisket, ribs and pork shoulders, as it will make them all taste like ham !
Recipe for a Basic BBQ Brine
- 1 Quart water
- 1/2 Cup Diamond Crystal Kosher salt OR 1/4 Cup + 2 tablespoons Morton Koscher salt OR 1/4 Cup table salt
- 1/2 Cup Sugar
Make 1 quart of brine per pound of food, but do not exceed 2 gallons of brine.
Brine food for 1 hour per pound, but not less than 30 minutes or more than 8 hours.
Recipe for a Basic Hi-Heat Grilling Brine
- 1 Quart water
- 1/4 Cup Diamond Crystal Kosher salt OR 3 tablespoons Morton Koscher salt OR 2 Tablespoons table salt
- 2 Tablespoons Sugar
Make 1 quart of brine per pound of food, but do not exceed 2 gallons of brine.
Brine food for 1 hour per pound, but not less than 30 minutes or more than 8 hours.
Recipe for a Basic Poultry Brine with Added Seasoning
Through the process of brining one is able to produce cooked meat which is not only more moist, but also more flavorful. If you add seasonings to your brine, they too will pass into the cells of the meat as part of the brining process.
- 1 Gallon water
- 1 1/2 cups kosher salt
- 1/2 cup molasses
- 1 1/2 T crushed or minced garlic
- 1/2 T onion powder
- 1/4 cup pepper
- 1/2 cup lemon juice
- 1/2 oz maple flavoring
Mix the ingredients above together making sure that all the salt is well dissolved into the water.
Cover your poultry completely with brine and refrigerate overnight. In the morning, remove from brine and rinse with fresh water inside and out. Smoke at 275 F to an internal temp of 170 basting with butter every few hours to give you the golden brown skin.
(http://www.3men.com/allabout1.htm#Brining)
