Have you ever bit into a big piece of meat and then choked because it was so dry that it could be used as rock siding for a house? It’s not pleasant and is easy to avoid. You have to introduce moisture into the meat. Sometimes the meat can be braised in liquid, other times you may spray it as it cooks. But one of the most sure ways to keep the moisture in your meat is by brining it. A brine can be as simple as water and salt or as complex as you would like to make it.
One of my favorite recipes is to add:
2/3 cup brown sugar
2/3 cup salt
2 TBSP whole black peppercorns
1 lemon sliced
1/2 oranges sliced
To one gallon of water. Boil it and simmer for 15 minutes then cool before using on any meat.
Now you may ask, what can I brine? The short answer is all meats can benefit from a good brine, depending on how you plan to cook it. The recipe I gave above is my go to for pork and poultry. I first used it on a thanksgiving turkey to make sure it wasn’t a dry cardboard turkey like I’ve had so many times before. But it works well for most things.
Why brine?
Most people are in such a hurry to get their food ready right now, that they aren’t aware of the fact that they are missing out on something so much better. If you are cooking a whole chicken on the smoker, I can dry out, even if you are using the beer can method, or even injecting it, however if you take the time to brine it for even a few hours before cooking, it will be moist, tender and super flavorful.
Brining a turkey is a must. Unless you are frying a turkey, brine it. If you don’t then it will be like eating warm sand. As a child I always thought that the only way to eat turkey was if it was smothered in something to make it, not so dry, but it never really worked. But really, if you’re going to put the work into making a turkey, take the extra 12-24 hours and make sure it is done right. You’re already letting it thaw out for a week before so what’s one more day to ensure that it will be good?
With pork you can brine it if you want to. Most cuts of pork are fatty and the fat helps keep the moisture up, but some cuts like the loin are much leaner and can dry out. I have learned that if you brine pork for an hour or two before cooking it, there is a noticeable difference in moisture and flavor if you want it to add flavor. Personally I think that st. Louis style ribs that are brined for a little while can have a lot more flavor and a fall off the bone texture that comes easily.
For beef, brine it if you would like, but don’t over do the salt. Brisket, beef short ribs and many other cuts can and do benefit from the added moisture of a brine but be careful not to over do it with the salt because of the way that beef takes in salt.
Chicken like turkey is a great meat to use a brine on. One of my favorite things to do is to save a jar of pickle juice and use it as a brine for my chicken since it’s really just salt and water and spices. It’s a great way to tenderize it and add some amazing flavor.
In closing, I’m not going to tell you how to do you. All I can say is that it’s a great way to elevate your cooking if, you just take a little more time and brine your meat before cooking it. Everyone who eats it will appreciate the effort you put into it.
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