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  • Basic Brining Information

    Brining explained:

    Brining is a chemical process whereby extra moisture and flavors can be introduced into the meat by osmosis. Meat cell walls are a semi-permeable membrane… they allow moisture and chemicals to pass in, given the motovation to do so. The motovation in this case is salt…sodium chloride. As the salt passes into the cell structure, it causes the protiens to denature, or uncoil. This allows more room for moisture to accumulate inside the cell walls. It's not uncommon for a hunk of meat to gain 10% of it's weight in extra moisture during the brining process

    In addition to the moisture, the brine can carry in many soluable flavors as well. Also, usually a sweet component is added to counteract the salty flavors introduced by the brine.

    In professional brines, (like the Mad Hunky brines) a phosphate is usually added to the mix. What this does is lower the surface tension of the liquid's molecules, allowing an easier transfer of the brine into the meat interior, and gives the cells greater ability to hold onto the moisture thru the cook. These brines will give a deeper penetration of the flavors, and allow a reduction in the amount of salt needed for an efficient brine. Phosphate based brines require quite a bit less time to be effective.

    Where a straight saline brine may be used for 24 hours on a whole chicken or a pork roast, a P-based brine will take about 12 hours, and will be more penetrating as well.

    Some basic P-based brine times:
    Whole chicken: 12 hours
    Large turkey: 18-24 hours
    Poultry parts: 4-6 hours
    Pork loin: 10-12 hours
    Pork chops 4-6 hours

    The Mad Hunky brines almost eliminate the problem of over-brining that can easily happen with a salt based brine because they have less salt in them. I have brined skinless breasts 48 hours when about 4 is needed… with no off tastes or textures.

    Brining of course needs to be done at refridgerator temps… it's most efficient around 38°F. Using a ziplock bag is a very efficient way to ensure the meat stays submerged in the brine… just "burp" out the air and place it in the cooler.
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    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Excellent information, Rich ~ appreciate your posting and will indeed be using the knowledge!
    Fundamentals matter.



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    • #3
      Thanks for the lesson Rich! I have bookmarked this for future reference.

      Knowledge runs deep yours does
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      • #4
        Great thread Rich!
        Smoke it.. and they will come!

        Rob
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        • #5
          Thanks Rich. I haven't brined much besides Turkeys. I brined my first Turkey about 10 years ago, and won't cook one without this step anymore. It just so improves the texture and moisture content of the meat. I need to give it a try on Pork, since chops and loin tend to be very difficult to cook without being dry. This has been less of a problem with chops since the Gubmint lowered the "safe" cooking temps for pork, but I have to think a brine would make it even better.
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          • #6
            There is a certain producer of brines that comes from up in MI. I brine a lot of meats and his products are the best IMO
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            Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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            • #7
              I get excited as this guy when I read about brining.

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              • #8
                Nice tutorial Rich, and I am sure that most people out there never heard of it or certainly understand it. When you think about all the backyard grillers out there who think they know what they're doing, when you consider how many chicken legs and pork chops will hit the grill this weekend alone, I am blessed to have joined this family a couple years ago and learned from the best out there. And you my friend, are at the top of that list.

                The Mad Hunky rocks! And so does his products.
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                • #9
                  Originally posted by gmotoman View Post
                  I get excited as this guy when I read about brining.
                  Hehe... that was a bizarre spot t'warn't it?
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Originally posted by SmokinOutBack View Post

                    The Mad Hunky rocks! And so does his products.
                    Hell...I was just trying to make my cooking not suck.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      So from what I been studying...Yeah, I do...Natty up! Say a yardbird in the correct brine will weigh about 10-12% more with the moisture retention...after brine time...that's cool! Keep diggin Hunky Cat Daddy!
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                      • #12
                        Good information for someone who just uses a brine without much knowledge of how/why it works......I'm talking about myself.
                        Arizona Deano
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