Brining was originally used for food preservation before homes had refrigerators.

So why in the world would anyone brine meat now?

For flavor and texture.

Brining infuses the meat with delicious flavor while also tenderizing it by breaking down proteins using salt. It’s a great solution for tougher/leaner cuts of meat such as certain cuts of goat, lamb and wild game.

HOW DOES IT WORK?

When you place meat in a salt bath, the liquid travels into the meat to equalize the salt levels. This is the basic process of osmosis. This gives your meat has a higher liquid content before cooking even begins. When you cook your meat it will lose the same amount of moisture, but will still end up juicier.

As culinary expert Harold McGee states:

"This is one time when we find our old nemesis 'water retention' actually playing a beneficial role!" 

Brining not only adds liquid to your meat but the salt bath also helps break down proteins in the meat, helping the proteins relax resulting in tenderizing the meat.

Kenji Alt-Lopez of Serious Eats : less tightening = less moisture loss = juicier meat. 

HOW TO BRINE YOUR MEAT

You have two options when brining meat. A wet brine or a dry brine. Both work great in our opinion. Experiment and see which one you like best!

Wet Brining Your Meat

The basic ratio for any wet brine is one cup of kosher salt to one gallon of water. Fully dissolve your salt in the water. If you're feeling fancy, throw in some smashed garlic cloves, peppercorns, and dried herbs. Place submerged meat in the refrigerator and allow to brine for one hour per pound.

Dry Brining aka Curing Your Meat

The term "brining" suggests a liquid, therefore dry brining is really a rub, or a "cure," for your meat. However, the end result is very similar. Coating your meat in a salty dry brine, it both re-distributes moisture and pulls the seasoning deep into the meat. Dry brining is a clean, simple seasoning option. This process cuts out the added water by using the natural moisture content of the meat creating a concentrated brine that, when given enough time, is naturally absorbed back into the meat before cooking.

General dry brining calls for 1/2 teaspoon of kosher salt per pound of meat, plus whatever other dried herbs & spices you’d like to use. Kosher salt is significatly less salty than table salt and is much better choice when brining meat. Pummel everything into a sandy texture with a mortar and pestle if you have one, then rub all over your cut of meat. Place the meat in a very sturdy Ziploc bag and refrigerate for one to 2 days.

Tips & Tricks

• Always let your meat come to room temperature before cooking, as this will ensure that it stays tender and cooks evenly.

• If you are on a low salt diet we suggest consulting with your physician to see if this method is right for you. You can also learn more about some alternatives HERE, on how to make a low-salt method brine.

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