A succulent chicken breast is a work of art; a juicy pork chop is absolute heaven. How does one manage such heights of perfection? The answer starts with a brine.
A brine is in essence nothing more than water and salt. It is used as a solution to moisten otherwise dry cuts of meat. It's also a great way to add extra flavors and evenly season meat, much like marinating, prior to cooking.
A traditional brine is made from a ratio of eight ounces of salt to one gallon (four quarts) of water. Measured in cups, eight ounces of salt equals about one cup of kosher salt, or 3/4 cup of table salt. This difference is due to extra air space between the larger granules of kosher salt, thus making it lighter when measured by volume.
Most meats require between 12 and 24 hours to brine depending on the thickness of the cut (see instructions for details). While brining, the meat absorbs water resulting in an increase in mass of 10 to 15 percent. This added water is what keeps your meat nice and moist once cooked.
Now that you understand the basics, it's time to think about flavor. Aromatic herbs and spices are commonly added so that their flavors may infuse into the meat. Sugar, honey or other sweet ingredients may also be added.
Presented here are two different brining options: one based on herbs and one based on spices. Both recipes yield enough brine for one large whole chicken or three to four pounds of pork or beef.
Makes 4 quarts, enough for 3 to 4 lbs meat
4
quarts water8
oz salt (1 cup kosher salt or 3/4 cup table salt)1/4
cup honey or white sugar
4
quarts of basic brine12
bay leaves1
head of garlic, smashed10-12
black peppercorns- Zest of 2 lemons
1/2
cup fine herbs, such as parsley, rosemary, sage, and thyme
4
quarts of basic brine1/2
cup brown sugar (in place of white sugar in the basic brine)12-14
black peppercorns6
juniper berries2
whole cloves3
allspice berries4
bay leaves1
tsp black mustard seeds
In a medium saucepan, add one quart of the water, the salt as well as any additional flavors being used. Place over high heat and bring to a boil.
Heating the water, salt and aromatics. Today, I am doing a spiced brine for a roast pork loin I want to eat tomorrow.
Remove from heat then add three more quarts of water and allow to cool to room temperature before using. Your brine is now ready and can be refrigerated for a few days prior to use.
Fully immerse the meat in the cooled brining liquid, ensuring it is completely covered. Weigh it down with a plate if necessary.
The completed brine. Now we wait for it to cool so that we can add the meat.
The length of time you should brine depends on the thickness of the meat. One whole chicken or rack of pork ribs should brine for about 12 hours. A pork or beef roast 2 to 3 inches thick should brine for about one day.
Once the meat is brined, discard the brining liquid (it should never be reused for reasons of food safety).