Why Brine?
Brining does some great things to any meat you decide to brine. The basics of a brine is Osmosis. If you remember from High School science, then great! If not, read below.
Osmosis is the transfer of liquid through a semi-permeable membrane. In the case of food, you have a salty liquid solution outside the meat cells with a less salty solution inside the cells. Through the forces of equilibrium, both the inside and outside solutions will strive to be the same. Therefore brining forces water, salt and flavor into whatever meat you brine.
Because it does take time to for the brine to work, you will want to plan in advance. Most brine require 24 hours.
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