Why Brine?

Why Brine a chicken, turkey, pork tenderloin, roast or cornish hen? It makes it moist and an age old technique to get flavours into the meat. Really any meat including roast. It also will reduce roasting time!

Give it a try!

A simple Salt Brine is 5% = 5 grams of salt per 100 ml of water. Whereas for fermentation, we aim for 3.8% basic brine, varying the brine solution based on the food.

Dissolve salt in 2-4 cups warm/ hot water (depending on stock or pail size), add remainder cold water.

You can use a stock pot or pail. Or a bag in a pail, or cooler that you can squeeze out the excess air.

NOTE: Kosher salt is less expensive then sea salt. Sea Salt is more concentrated and you can use less. USA uses 237ml, Canada adopted metric 250ml for 1 cup. Close enough, and brining is not an exact science.

You can use other liquids than water, if you use all vinegar then reduce the amount of time that your brine. Vinegar is acidic and will start to tenderize the meat.

What to add to the WET Salt Brine?

This section is optional. Here are some choices:

Herbs – Bay leaves, oregano, thyme, rosemary, sage, parsley, etc. You can have them in the water then stuff them under the skin when roasting.

Spices – Paprika, peppercorns, chili peppers, cumin, star anise (licorice flavour), etc.

Citrus – Apple cider vinegar, lemon, oranges

Maple Syrup can be added to the brine.

If you add more a lot of vinegar, it will tenderize the meat so decrease brining time.

Keep Cool

In a fridge or garage, outdoors if no wild or non-wild animals can steal it! You want approximately 4 degrees C or 40 degrees F.

Rinse and Dry the Meat

Rinse and thoroughly pat dry with paper towels. If you like you can loosen the skin from the breast and slip fresh herbs under the skin.

Happy Holidays!!!

Roasting blog to come!

If you like to cook – please join us for our monthly cooking class! Cook it, Lively!