8 May 2013

Brining for Poultry and Meat

Submitted by admin
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Brining poultry or pork (soaking in saltwater solution before cooking) serves a couple of purposes; it helps the flesh retain moisture, and seasons it all the way through. To make the brine stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart water. Do not use table salt in this formula as it will be much too salty. Mix enough brine to cover your chicken , turkey or beef completely in a non-reactive bowl or pot. Store refrigerated for the times indicated below.

  • Cut-up chicken: brine for 8 to 12 hours.
  • Whole chicken for roasting: brine for 8 to 24 hours. Anything longer and your chicken will be too salty.
  • Whole turkey for roasting: brine for 24 to 48 hours.
  • Pork chops: brine for 2 hours.
  • Pork loin: brine for 8 to 24 hours.
  • Pork shoulder: brine for 24 hours.

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