How to Brine Pork, Chicken or Beef
The best cooks knows this instinctively: return the natural elements of the ingredients and you will find that you have the best tasting dishes. This knowledge is true for brine. Brining is steeping meat in brine to make it more flavorful, juicy, moist and plump. This can be done in any kind of meat whether is is poultry, pork or beef. What really is brine anyway? it is liquid lost upon loosing the blood of meat. But you can’t cook the meat with blood in most recipes so it is better to brine it. This will definitely improve the taste of any of your meat dishes.
1 kilo of meat: pork, beef or chicken
Water just enough to cover the meat
Ratio of water to salt and sugar:
For every cup of water, add 1 Tbsp. rock salt and 1 Tbsp. brown sugar
How to brine your meat:
- Keep the mixture of brine and meat in a refrigerator overnight or 4 to 8 hours.
- You can also use ziplock bags instead of plastic containers for keeping it in the refrigerator.
- After brining, rinse the meat and pat dry. Then use it in your recipe.
- You can also roast the meat as is, with out any flavoring and spices and see how juicy and tasty it will be!