Brining is a simple way to add intense flavour to meats, vegetables and fruits.
Thanks to the chemistry of salt and sugar, you can use a brine solution to infuse your ingredients with flavour and juicy texture.
Learn the basics of brining here, as well as some secret tips and tricks for making the perfect tastebud-pleasing dishes!
Brine Cooking Definition
To define brine in cooking we are talking about the process of soaking foods, typically meats and poultry, in a solution made of salt and water.
This solution helps to infuse proteins with flavour, as well as keep them moist during cooking.
Salt also helps break down the fibres in food, making it more tender and giving it a juicier texture.
Additionally, sugar can be added to the solution for sweet notes.
Combining these ingredients also enhances natural flavours by intensifying aromas.
What can be brined
Any lean cut of meat will benefit from brining.
Any type of meat that doesn’t have a lot of intermuscular fat (or marbling) to keep them from drying out as they cook.
the most common being chicken breasts, pork chops, pork tenderloin, shrimp, prawns or fish.
Leaner cuts of lamb and beef can benefit as well.
The science of brining involves osmosis.
This is a process in which salt molecules move out of the mixture and into the food, bringing with them bacteria-fighting agents.
Salt also helps proteins denature, which is when weak bonds inside the protein are broken and rearranged to form a new shape.
This denaturing causes proteins to become more tender as they reabsorb moisture from the brine solution.
As proteins absorb more liquid, they shrink resulting in smaller protein fibres that have more contact with flavourings.
8 Tips for Brining Meats Like the Pros
Learn how to make restaurant-style juicy, flavourful meat every time at home with these easy-to-follow 8 brining tips for professionals!
Choose the Right Cut of Meat.
When brining meat, the choice of meat matters just as much as the marinade or spices you choose.
For instance, poultry can be brined in any type of liquid, but steaks and roasts need to have a low-acidity liquid like water or apple cider.
Additionally, thicker cuts of meats require more time for the brine to evenly soak into them.
Selecting the right type of meat is key to getting juicy, flavourful results with every meal!
NOTE: Don’t brine meats that say “self-basting,” “flavour-enhanced” or “enhanced” on the package. Salty fluids are already injected into these meats.
Make Sure the Brine is the Proper Salinity.
The correct salinity of the brine is crucial for producing perfectly cooked and flavorful meat.
Generally, a ratio of 3 tablespoons of salt per litre/quart of water is ideal for most types of meat,
Note that it’s important to adjust the ratio based on the type and cut of your selected protein.
For example, larger cuts like briskets may require up to 6 tablespoons of salt per litre/quart of water, while smaller poultry cuts should use less.
Properly Prepare Your Brining Container & Mixture.
Before you start brining, it’s important to make sure your container is clean and large enough to fit all of the meat.
Depending on the type of meat you are preparing, you may need to cut it into smaller pieces so that it fits in the container.
Also be sure to use non-reactive materials such as glass or food-grade plastic when preparing your brine solution.
To further enhance flavour, add herbs and spices such as garlic, rosemary, oregano and bay leaves to your mixture.
Quantity Of Brine.
In terms of the quantity of brine required, you will need enough brine to completely submerge the meat.
Some foods may need to be weighed down to stay submerged.
Monitor Cleanliness Throughout the Process.
One of the most important aspects of brining is to monitor cleanliness throughout the entire process.
Since the solution contains raw meat, it’s essential to ensure that utensils and containers are free from harmful bacteria.
This can be done by thoroughly washing all equipment before and after use, ensuring that any raw liquids don’t come into contact with surfaces or other materials.
It’s also a good idea to keep a food thermometer handy to check for doneness when cooking.
Pay Attention to Time and Temperature Guidelines When Brining.
Brining is a process that requires patience and precise timing in order to achieve the best results.
Depending on the type of meat you are brining, it’s important to follow the recommended timing guidelines provided by the recipe.
Additionally, it’s important to monitor temperatures during both pre-brining, brining, and post-brining stages.
For example, you’ll want to make sure that the solution is cold enough when pre-brining and hot enough when cooking after brining.
Failure to do so can result in an inferior end product or foodborne illnesses.
Renew the solution.
When brining poultry or pork in a low salt brine it is recommended that you change the brining liquid every 24 hours.
Beef and lamb however can be submerged in the same brine for up to 3 days.
Once you have finished brining lightly rinse the cut of meat to remove any excess salt before cooking. Do not reuse the brine.
For your poultry.
If you are brining whole poultry you will need to add 6 to 12 hours between brining and cooking.
It is best to sit the poultry in the refrigerator for several hours after you remove it from the brine solution so that the skin can dry before cooking.
Brine Recipes To Get You Started
So what are you waiting for? Put your newfound brining knowledge to the test with these flavour-packed recipes.
Start with a classic brined pork chops and move on to more experimental dishes like spicy lime-brined chicken wings or salted grapefruit watermelon salad.
Soon enough, you’ll have the whole family asking for more brined meals!
Basic Salt Brine Recipe
The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water.
Note: that there is an increasing push to include Iodised salt in our cooking.
Whilst this is a good initiative, Iodised salt is not recommend for use in brining.
If all you have is fine table salt, reduce the amount to 3 tablespoons.
When in doubt, cut down on the amount of salt or the amount of time you brine the item.
Brining Instructions
In a container large enough to hold your meat (and preferably with a lid to avoid sloshing), dissolve the salt in the water.
Add your meat. If there’s not quite enough liquid to cover, add a solution of 1 cup of water and 1 tablespoon of kosher salt
(or 3/4 tablespoon of fine table salt) until the meat is completely submerged.
Cover the container and refrigerate.
Smaller cuts like pork chops and chicken breasts can be brined for as little as 30 minutes to an hour, while a turkey really needs at least 12 hours.
Remove the meat from the brine, pat it dry, and continue with your recipe.
Brining makes the biggest difference for dry heat preparations like roasting and grilling.
The flavour and texture difference isn’t as great when braising and poaching in liquid.
Just be sure to take into account the extra salt from the brine when you are seasoning your final dish.
Brine Time Chart
Brine is a very salty solution, so it works pretty quickly.
As a general rule of thumb, brine meat for about one hour per 1/2 kilo/1 pound.
You can go longer, but keep in mind that it’s definitely possible to over-brine your meat.
Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt.
If you really let it go too long—as in, brining for days instead of hours—things may go beyond repair.
Doing so can make your meat mushy, and there’s no way to fix that!
Here’s a handy guide for how long to brine different types of meat:
A dry chicken dinner is definitely not a winner, but this brine for chicken is an easy solution to your chewy chicken woes!
Surprisingly easy, brining is the simple trick to perfectly juicy, flavourful chicken.
This recipe is for a whole chicken, if you are using fillets, halve the quantities and reduce the brining times as per the chart above.
Chicken Brine Ingredients
2 litres / 2 quarts water , cold tap water
1/3 cup kosher or cooking salt
2 lemons , quartered
10 sprigs parsley , fresh
7 sprigs thyme
2 sprigs rosemary
5 bay leaves, fresh (or 3 dried)
1⁄4 cup honey
6 garlic cloves, crushed
1 tbsp black peppercorns
Instructions For Chicken Brine
Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot.
Bring to a simmer over medium heat.Do not boil
Cook for 3-4 minutes or until salt has dissolved.
Turn off the heat and cool completely. Never add your chicken to warm brine solution!
Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
Cover the pot and refrigerate for 8-24 hours.
Remove the chicken from the brine and rinse with cool water; pat dry with paper towels.
Proceed with roasting, smoking or frying the chicken.
Brine For Lamb
Brines are comprised of salt and water, and increase lamb’s juiciness by helping prevent moisture loss during cooking.
This brine for lamb incorporates lamb-loving spices such as garlic, onion, rosemary and thyme into the meat without the risk of overpowering it.
This recipe is for a whole lamb roast, if you are using chops, you can halve the quantities and reduce the brining times as per the chart above.
Lamb Brine Ingredients
2 dried bay leaves
8 tablespoons salt
2 litres / 2 quarts water , cold tap water
1 small onion chopped
2 large cloves garlic crushed
1 teaspoon black pepper corns
1 rib celery chopped
1 carrot chopped
4 sprigs thyme
2 sprigs rosemary
Instructions For Lamb Brine
Place the water, salt, bay leaves, onion, garlic, celery, carrots, peppercorns, rosemary, thyme and parsley in a large pot.
Bring to a simmer over medium heat.Do not boil
Cook for 3-4 minutes or until salt has dissolved.
Turn off the heat and cool completely.
Add the lamb to the cooled brine. Make sure the lamb is completely submerged.
Cover the pot and refrigerate for 8-24 hours.
Remove the lamb from the brine and pat dry with paper towels.
Don’t salt lamb after brining it or you’ll negate the brines moisture-retaining effects and over-season the meat.
Proceed with roasting, smoking or frying the lamb.
Brine For Pork
This pork brine adds a subtle flavor to meat without being too salty.
I use this brine for all pork cuts that I grill.
The pork cooks up tender, moist, and delicious every time.
This recipe is for a whole pork roast, if you are using other cuts, you will need to adjust the brining times as per the chart above.
Pork Brine Ingredients
2 litres / 2 quarts water, cold tap water
4 cups brown sugar
8 tablespoons kosher salt
6 cloves garlic, gently crushed
6 slices fresh ginger, gently crushed
Instructions For Pork Brine
Place the water, salt, bay leaves, onion, garlic, celery, carrots, peppercorns, rosemary, thyme and parsley in a large pot.
Bring to a simmer over medium heat.Do not boil
Cook for 3-4 minutes or until salt has dissolved.
Turn off the heat and cool completely. Never add your pork to warm brine solution!
Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
Cover the pot and refrigerate for 8-24 hours.
Remove the pork from the brine and pat dry with paper towels.
Proceed with roasting, smoking or frying the pork.
The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water.
