Brine disposal

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Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has been viewed 278,277 times. Cooking dries meat by about 30 percent. You can make moist, flavorful meats that lose as little 15 percent of their water if you refrigerate meats in basic saltwater brine before cooking. The salt in the water changes the meat so it draws in brine and retains moisture while cooking. Brining works best on low-fat meats like chicken, turkey and lean pork, as most cuts of red meat are fatty and don’t need brining.

1 cup of salt per gallon. Make a flavored brine with garlic powder and ground black pepper or other seasonings. Stir until salt and sugar dissolve. Experiment with flavorings in your brine. Add to the brine water apple juice, wine, lemon, thyme, maple syrup, soy sauce, chili powder or onions. You may also add cumin or coriander seeds, jalapeno peppers, fresh herbs, honey or rosemary. Amounts of seasonings vary depending on how much water you use.