Brine vs marinade

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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. Do not over-season brine because you could ruin the meat. Submerge the meat in the brine and refrigerate. If you can’t fit the container in the refrigerator, place ice cubes in the brine as needed to keep the water cold. Put the ice in a sealable plastic bag and place the bag in the brine if you are brining a thick piece of meat or a turkey in a large amount of brine liquid.

Keep the piece of meat submerged, if possible. If not, turn the meat occasionally and lengthen the time you brine. Brining time depends on the thickness of the meat and the intensity of the brine. It takes more time to thoroughly brine a thicker piece of meat.

Can brine water be used to increase the shelf life of mushrooms? Salted water, or even vinegar, doesn’t really help with mushroom. Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. 1 helps us in our mission. How do I figure out how much kosher salt and brown sugar I need for the brine based on the amount of pork? Figure out how much water is needed to cover the meat to start.

Then its 1 cup of salt ands sugar per gallon. How do I make bacon from fresh pork belly? If you want fresh, you slaughter the pig and take the meat into the butcher shop so they can cut it into thin slices. Include your email address to get a message when this question is answered.