Meat Brine

Wet-brining prioritizes moisture. Since the brine introduces additional water, it dilutes the flavor a little bit. That’s okay for lean cuts with mild flavors, like whole chickens or pork loins. The cost is worth the extra protection against drying out.

Makes enough for 1 chicken

INGREDIENTS

2000 milliliters water

100 grams salt

100 grams sugar

METHOD

Heat the brine. In a small saucepan, combine 500 milliliters water with 100 grams sugar and 100 grams salt. Bring to a simmer and whisk to dissolve. Set aside.

Cool the brine. In a container large enough to hold your meat and brine (6 quart minimum), add 1500 milliliters cold water, along with your dissolved salt brine. Whisk together, make sure it’s cool, and add the meat. Refrigerate for a minimum of 6 hours and up to 1 day.

Dry the meat. After removing the meat from the brine, pat it as dry as possible. Let it rest in the refrigerator, uncovered, for at least an hour or, ideally, up to 1 day. This allows the skin to dry (which helps it get crispy). Then, roast or grill your meat.