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.
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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