October 24, 2024

Brown Sugar and Herb Brine

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Brining is a simple yet powerful technique used to enhance the flavor, texture, and juiciness of meats before cooking. Whether you’re preparing poultry, pork, or even fish, brining can help ensure a delicious, tender result every time.

When meat is submerged in a saltwater solution, osmosis occurs, where water moves from an area of low salt concentration (the brine) to an area of higher concentration (the meat). This process hydrates the meat, ensuring it stays moist during cooking. The salt also denatures proteins in the meat, loosening muscle fibers, which further helps to trap moisture and results in a more tender texture.

There are two different methods of brining; a wet brine, like this recipe… or a dry brine. Different meats respond better to different methods. I find leaner meats like chicken, turkey, some seafood, or leaner cuts of pork, do better with a wet brine, where something fatty will do better with a dry brine. (I LOVE dry brining skin on pork belly.)

This brine is great because it’s so versatile! Try swapping the water for apple cider, and the rosemary for fresh sage for a nice fall inspired take. Or maybe add some citrus zest and tarragon

Recently I’ve started using brine bags; like these ones, and they’ve been a game changer! Just pour the brine in the bag, place your protein in and seal it up. Then when its time to remove your protein, you just have this little bag you’re dealing with instead of a bucket or whatever you were using. Plus, it keeps everything nice and contained so you don’t have to worry about spills.