How to Brine Meats
(Page 2 of 2)

The thickness of the meat, the strength of the brine, and your own taste determine how long to brine an item. As a general rule of thumb, the stronger the brine solution, the more quickly the meat will be ready to cook. For the basic brine mentioned above, the following times are appropriate:

• Shrimp: 30 minutes
• Whole chicken: 3 to 12 hours
• Chicken parts: 1-1/2 hours
• Cornish game hens: 2 hours
• Turkey (12 to 14 pounds): 24 hours
• Pork chops (1-inch thick): 4 to 6 hours
• Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 to 8 hours
• Whole pork tenderloin: 6 to 12 hours
• Whole pork roast: 2 to 4 days

Here are a few other brining tips:

• Many people start the brine with hot water or heat the brine initially to dissolve the salt and sugar better and to bring out the flavors of any added seasonings. But the solution must be cooled completely before you add the meat.
• If you’re brining a meat for more than an hour, it must be kept in the refrigerator.
• The meat must be fully submerged in the brine. Weight it with a heavy plate if necessary. With some smaller cuts of meat, it is possible to brine them in zipper-type storage bags, squeezing out all the air before sealing.
• Rinse the meat after removing it from the brine solution and then dry the surface thoroughly before cooking.
• If you’re not ready to cook when the meat is finished, remove it from the brine, dry it off and keep it in the refrigerator until you are ready.
• Don't salt brined meat before cooking, and cut way back on the salt in your solution if you have a kosher chicken, which has already been salted.
• Don't reuse brine.

<<Previous Page | 1 | 2  

Submit your question
to Ochef