Everyone wants a nice juicy piece of meat. I've never had a meal with anyone who has said "This meat is too juicy!" It's just not gonna happen. That is where brining comes into play. Brining will make just about any meat nice and juicy.
Why Choose To Brine?
Typically you choose to brine to add juiciness and flavor to your meat. You want to use brine on dry to semi-dry meats like Turkey, Chicken, and Pork. Normally you would not use brine on beef because of its natural juiciness and fat content.
How To Use Brine?
There are two main ways to use brine.
- Wet Brine - You will want to dissolve a premade brine in water and soak your meat from 4 to 12 hours, depending on the type of meat. After the allotted time remove, wash, and pat dry.
- Dry Brine - You will want to take your meat make sure it is good and dry. Rub a premade brine all over the meat, cover, and place in the fridge for 4 - 12 hours depending on the type of meat. After the allotted time remove, and pat dry the meat.
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