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Brining 101 Osmosis:
Meat already contains salt water. By immersing meats into a liquid with a higher concentration of salt the liquid is absorbed into the meat. Any flavoring added to the brine will be carried into the meat with the saltwater mixture. And because the meat is now loaded with extra moisture it will stay that way longer while it cooks.
Chapter 1 – The “Why” and “What” of BriningBackground
Osmosis
Protein modification
Salt
Cures in Brines
Chapter 2 – Common Questions and Answers about Brining
Chapter 3 – Basic Times for Brines
How Long to Brine?
Chapter 4 – Brining Recipes
Preparation
Simple Brine
Simple Brine II
Smokin’ Okie’s Holiday Turkey Brine
Others
National Turkey Federation Brined Turkey
BBQ FAQ Brining Recipes
Shake’s Honey Brine & Fried Turkey
Smokin Okie’s Original Brine
Simple Brine III
Simple Pork Brine
Chapter 5 – Brining “Tips & Tricks”
Chapter 6 – References