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Brining: The Basics Part 1

Posted On: August 10, 2015

To brine or not to brine? That is the question! Many home cooks may skip this step in favor of efficiency and time, but if you haven’t experimented with brining yet – we definitely suggest giving it a try!

What is Brining?

Simply put, brining is submerging your cut of meat in a brine solution. Typically, a brine solution consists of salt dissolved in water.

Why Should I Brine?

Brining is a great way to to ensure that lean cuts of meat don’t try out during the cooking process. This works really well with chicken breast, turkey and pork. Since meat already has salt in it’s tissue, the extra liquid and salt will absorb and create a juicy final fish.

What Do I Need to Brine My Meat?

All you need is the following:

  • A container large enough to hold your meat
  • 4 tablespoons of salt per 4 cups of water
  • herbs or slices of lemon for flavor

Fill up your container with water. Dissolve the salt in water and add your choice of meat to the container. Add water and salt mixture until it is completely submerged and refrigerate. For larger items like turkeys, keep refrigerated for up to 24 hours. For smaller items, like chicken breasts, thighs or drumsticks can be brined for a half hour to an hour.

If you want to add extra flavor, simply add a spring of rosemary or a couple slices of lemon to the brine solution.

Once finished, roast or grill your meat to your preferred taste.

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