All About Brining

What is Brining?

Brining, or soaking in salt water, is an easy way to make moister chicken or pork (it does not work on beef). Typically a ratio of 16 parts water to 1 part salt is used (e.g. 1 quart water to 1/4 cup salt). Note that brining does not add salt to the meat; it makes the meat moist through osmosis which draws water out of cells.
Brining increases the temperature (from 140 to 160 degrees) at which meat dries out (i.e. the cells burst and lose their water) due to cooking.

Brining was originally used to preserve food (strong salt solution); now it is used to flavor meat (medium salt solution).

How does Brining Work?

The meat's cells have a concentration of salt in them. Brine has a higher concentration of salt than the meat. The osmosis process will balance the concentration of salt between the cell and the brine so in order to increase the concentration of salt (note salt is not adding to the meat) in the cells, the water in the cell moves from the cell (passes through the cell's wall) to the space surrounding the cell.

The temperature that causes the cell to burst (and dry out the meat) has been raised from 140 deg to 160 degrees (due to higher concentration of salt in the cell).

Maximum Brine Time

If meat is kept past the maximum brine time, it will taste salty and perhaps turn mushy. Start out at the low end of the range.

Meat	Brine Time
Whole chicken (4 pounds)	4-8 hours
Chicken parts	1 1/2 hours
Chicken breasts	1 hour
Whole turkey	12-24 hours
Pork chops	2-8 hours
Whole pork loins	1-3 days
Pork Tenderloin	2-12 hours
Shrimp	1/2 hour
Cornish game hens	1-2 hours

Salt Choice

Table salt, sea salt, and kosher salt provide the same saltiness if they weigh the same. It is not true for volume. A cup of table salt weighs about 10 oz while kosher salt weighs 5-8 oz per cup, depending on the brand.

Professional cooks use kosher salt since it is pure. Sea salt is too expensive to use on a regular basis and table salt contains additives such as anti-caking agents (prevents caking in humid weather) and iodine (prevents thyroid disease).

Do not use lite salt since it contains other substances besides salt (sodium chloride). Pure salt must be used for brining.

Meat	Volume	Weight
Table salt	1 cup	10 oz
Morton kosher salt	1 1/2 cups	7.7 oz
Diamond Crystal kosher salt	2 cups	5 oz

What Container to Use

Since brine is very salty a nonreactive container must be used:

• plastic buckets
• coolers
• Ziploc bags
• stainless steel or anodized pots
• glass bowls
• ceramic bowls
• stainless steel bowls

Use a heavy ceramic bowl or plate to weigh down the meat so it is completely submerged in brine.

Basic Brine Recipes

Brine solutions work best when they are 40 degrees which is the expected temperature of a refrigerator. Salt dissolves quickest in hot water but be sure the brine solution is cooled before placing meat in it. After brining, thoroughly rinse the meat.

Basic Brine

• 1 cup water
• 1 TBL table salt (or 2 TBL DC kosher salt)

Basic Chicken or Pork Brine

• 1 quart hot water
• 1/4 cup (5 oz) Diamond Crystal kosher salt (2 TBL cup table salt)
• 1/4 cup sugar (brown or white. Optional)

Dissolve salt and sugar in hot water then chill in refrigerator (40 deg). Immerse chicken breasts and keep immersed in refrigerator or in an ice chest for 1 to 4 hours. Remove chicken breasts and rinse thoroughly.

High Temperature Chicken or Pork Brine

For grilling, broiling, and roasting chicken or pork.

• 1 quart hot water
• 1/4 cup (5 oz) Diamond Crystal kosher salt (or 2 TBL cup table salt)
• 2 TBL sugar (brown or white.)

Dissolve salt and sugar in hot water then chill in refrigerator. Immerse chicken breasts and keep immersed in refrigerator or in an ice chest for 1 to 4 hours. Remove chicken breasts and rinse thoroughly.

Basic Turkey Brine

• 2 gallons water
• 2 cups Diamond Crystal kosher salt

Brine turkey 8 to 12 hours at 40 degrees.

Brine Tips

Use these helpful tips to maximize your brining experience.

• Make sure you refrigerate your brine and meat.
• Do not use acidic liquids such as orange juice or beer on poultry. It will make it mushy.
• Rinse meat after brining.
• Use kosher salt. It does not contain additives, like table salt.
• Make sure the meat is *completely* covered by the brine solution.
• Do not reuse brine.
• Pat meat dry with paper towels after rinsing.
• For full benefits of brining do not cut back on salt.