Brining
Dry meat is one of the most disappointing outcomes in the kitchen. Low and slow is a good way to avoid it: braising, poaching, and stewing. But if you want the golden brown crust that only high heat can provide, the simple step of brining will keep your meat juicy in the process.
A brine is a saltwater solution. Submerging raw proteins in brine before cooking allows them to absorb moisture and salt, creating a juicier, firmer, and more thoroughly seasoned result.
When meat is exposed to heat, it dries out. Muscle fibers contract and wring out moisture. Salt helps reduce this loss. It unspools and dissolves proteins. They break down into a jelly-like substance that better absorbs and retains water.
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. This process also creates a tacky surface called a pellicule which is good for cuts being smoked afterward (the smoke will stick to it).
Dry-brining prioritizes flavor. Dry-brining is salting generously and then resting. The salt draws out moisture. The juices then dissolve the salt on the surface, creating a concentrated “brine” which is reabsorbed throughout. In this way, the meat brines itself with no additional moisture. Air circulation is key, so leave it in the fridge, uncovered on a resting rack. This process dries out the surface of the meat, which helps create a crust when searing.
How long? Overnight. This is the hundred dollar question. The bigger and denser the cut, the longer the brine. Times range from 1 hour (fish filets) to 3 days (beyond that we get into curing territory). For most cuts, whether dry or wet, overnight (16-24 hrs) is a very good starting point.
5% salt by weight of water. For 1000g of water, use 50g of salt. For dry-brining…you’ll just have to develop a feel. Salt generously is pretty subjective. Start practicing with small cuts. Chicken breasts or steaks. Taste for seasoning, and adjust. For a steak, start with an even dusting on every surface. For a 20-pound pork shoulder, salt it like it’s a Minnesota roadway in January.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
Chef Snacks
Cooking Tip
Skip the spices and aromatics in your brine. Skip the stocks and other flavored liquids, too. The molecules are too big to penetrate the cell membranes of the meat. Keep it simple: salt and water (and sometimes sugar). Save the spices and aromatics for what comes next: marinades and glazes.
Brined Whole Chicken Recipe
In a small saucepan combine 500 ml water with 100 grams of sugar and 100 grams of salt. Bring to a simmer and whisk to dissolve. Set aside. In a container large enough to hold the chicken and brine (6 quart minimum), add 1500 ml cold water and your dissolved salt brine. Whisk together and add your chicken. Refrigerate for a minimum of 6 hours and up to 1 day.
After removing the chicken from the brine, let it rest in the refrigerator, uncovered, for at least an hour or up to 1 day. This allows the skin to dry. Then, roast or grill your bird.
