Ladies and Gentlemen, I have an announcement to make…
IF YOU’RE NOT BRINING, YOU NEED TO TRY IT!!
I’m here to try and convince you that brining meat is fantastic. I’m not saying you should do this; however, I have been known to show up at a dinner party with a bucket of floating pork tenderloins! Everyone looks at you like a crazy person, sure, but then something magical happens. The meat hits that grill, and watch those same faces turn from confusion to amazement. You’ll pull off these swimming tenderloins and start carving them up with the juices pouring out. Now, your so-called ‘friends’ who were talking about you in the kitchen just a minute ago while you were in the zone at the grill are speechless as they take their first bite in the greatest piece of pork they’ve ever tasted. Want to be the next hero at your dinner party? Check this out. Now, it’s not for every situation, but let’s talk about a few times when this will make you look like an absolute hero.
Brining meat in the simplest form is putting raw meat in a saltwater solution for some time to increase flavor and retain more moisture. That said, I prefer to use this method on lean cuts of meat. Cuts like pork chops, pork tenderloin, chicken breast, whole chickens, and whole turkeys or turkey breast are ideal.
People often confuse marinating and brining. Marinating is about adding flavor to a piece of meat and typically doesn’t tenderize the meat or help it retain moisture. Brining meat adds seasoning (salt) and also helps the muscle fibres retain moisture (water), where those same muscle fibres typically contract when they hit the heat and expel moisture.
So, let’s make a brine:
- First, grab a bowl or any food-grade container and mix 60 grams of kosher salt ( we’ll talk salt in a minute ) and 1 litre of cold water, and whisk that together until the salt is dissolved.
- You can add different spices and seasonings to the brine if you want as well. Popular choices like bay leaves, juniper berries, oranges, or other fruits are quite aromatic and add a nice flavor.
- Some brines will contain some sugar, which adds more flavor and helps with browning the meat as the sugar caramelizes when it’s being cooked.
- I would recommend playing around with simple brines first, and as you get more comfortable, you can add different ingredients.
What about salt? Salt is essential here, and not all salts are created equal. I encourage everyone to have a big ol’ box of kosher salt in your pantry. Table salt is typically dense (extra salty) and can have iodine and other additives. Sea salts are great, but also on the expensive side of things, so I like saving those for finishing or something a bit elevated. Kosher salt is perfect for making brines and seasoning meat.
Okay, so your brine is ready. Now, submerge your choice of cut and put it in the fridge to keep it cold and safe for you and your guests. How long should you brine it for? Well, I have some recommendations for different cuts of meat:
- 30 to 60 minutes for foods like shrimp, scallops, or a salmon filet
- 60 to 120 minutes for foods like pork chops, chicken, pork tenderloin, ribs, and whole fish
- 4 to 6 hours for foods like brisket, flank steak, pork loin
- 6 to 12 hours for foods like whole chickens, pork shoulder,
- 12 to 18 hours for foods like whole turkeys or other huge pieces of meat
Once your time is up, get the grill or the oven ready! I would suggest pulling the meat out of the brine, letting it dry off, or patting it dry, works as well. If this is your first time or you’re relatively new to this, I recommend not seasoning the meat before you cook it. There is plenty of seasoning in a basic brine; you’ll be blown away by how much flavor it has ( you can always salt after as well; it’s just tough to take it off !). Whatever your cooking method, cook to your preferred internal temperature for things like pork ( I pull pork at 135°F and beef at 125°F); chicken should be an internal temperature of 160°F. Let the meat rest for a while after you pull it from the heat, and it will retain even more moisture. I promise you this is going to change your life! Brining is easy, fun, and a real showstopper. Tell your friends your secrets, don’t tell them, I don’t care. I just want you always to have the best food possible and enjoy it with people who mean the world to you. I wish you all the best in your grilling adventures, and if you ever see me in the market, I’d love to hear from you. If you have any questions, please send us a note at info@leppfarmmarket.com. You are the best, and I can’t say thank you enough for continuing to support us and our farm!
– Jason Lepp
