How to Brine
Most people have heard of a brine, but the thought of doing it yourself could be daunting. Poultry is often brined to prepare it to cook. This method is most easily compared to giving the meat a salt bath.
Why Brine?
The biggest reason to brine is to add flavor and moisture to meats that can use a little pick me up. The salty liquid is also a big help to the overall flavors of the meat too, so a brined piece of meat will usually be a superior product! It is a very easy step, and helps take your smoked meats to another level!
What should I Brine?
I tend to stick to only poultry to brine. You are able to really see the benefits of this because they are lean meats with very little fat content. Turkey and chicken will help break down any of the tough fibers so it will be a more tender peice of poultry! You are also able to brine pork chops, pork loins, pork tenderloins, and some other cuts of pork!
On the flip side, you should not be brining beef or lamb. These meats are fattier and are usually not cooked all the way through to help them stay even more tender.
How do I Brine?
To make a brine, follow this basic brine recipe and feel free to add some additional flavors as you see fit. The biggest thing to remember is that you use warm water to help dissolve the salts, but before adding your meats, the water should be cold. We do not want to cook the meat, and also do not want to have chunks of salt not in the water as it will not get in the meat! After the meat sits in the brine for a few hours, I always pat down the outside with a dry paper towel. This will get rid of any residue on the outside of the meat, without washing away any of the benefits of the brine!
