Tag: marinade

Brining Meat Makes a Tasty Difference

Basic Ratio: 1 Tablespoon of Salt to 4 Cups of Water

Meat Brining Solution Equivalency List  (requires landscape mode on small displays)

Why Brine Meat and What is Brining?

The primary reasons for marinating meat in a brine solution is to add moisture and tenderize the meat. This is done through the process of osmosis which is the direct movement of the brine water molecules through the semi-permeable meat membrane into a area of higher water concentration. The osmosis tends to equalize the water concentrations on the two sides of the membrane. The brine solution also breaks down some of the proteins making the meat more tender. The flavor of the meat remains relatively unchanged in the process beside the obvious salt addition.

How Long Does Meat Need to Brine?

The general rule of thumb is to brine meat for 1 hour per pound of meat. For smaller amounts of meat, 1 hour is the accepted minimum. The brining process takes longer with larger cuts of meat. There is a point on diminishing returns though because leaving the meat in the brine for too long will make it begin to disintegrate.

Can Brining Be Used On Any Meat?

Poultry and Pork are the suggested meats to brine. Steaks and fish do not gain any appreciable advantage from the brining technique.

Can you Add Spices and Other Additions to the Brine?

Yes and you should. Many varieties of spices and flavors can be added to the brine. Those additions will directly affect the taste of the meat. Some items that may be added to the brine solution are:

Chopped, minced, or powdered garlic
Chopped, minced, or powdered onion
Sliced or minced hot peppers – Jalapeno, Serrano, Tabasco, etc.
Sprigs of Rosemary
Thyme
Sage
Sugar – Brown sugar or Raw Un-Processed sugar is recommended. Sugar is a very popular addition to brines
Soy Sauce
Vinegar (small amounts, you don’t want the brine to become too acidic)
Orange, lemon, lime – this can be the rinds or the juice (small amounts, you don’t want the brine to become too acidic)

Most any powdered spice may be used according to the type of meat and it’s use in your recipe. Here are a few of them:
Cayenne
Cumin
Basil
Oregano
Coriander

Notes:

  • Place the brining meat in the refrigerator and keep it covered.
  • One way to contain the brining meat is to put it in a heavy duty, sealable freezer bag and add your brine. Attempt to release as much of the air out of the bag as is practical.
  • When frying, grilling or baking chicken that has the skin on, take a paper towel and dab the excess moisture from the skin. Removing the excess moisture will make the skin crispier.
Roast chicken in the oven, view from the inside of the oven. Cooking in the oven.
Roast chicken in the oven, view from the inside of the oven. Cooking in the oven.

See: Brining Equivalency Table and Fried Chicken Recipes

Steak Marinade

Ingredients

Original recipe makes 1 1/3 cups
Makes 8 Servings

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon got pepper sauce (optional)
• 1 teaspoon dried minced garlic

Directions

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
• Add hot pepper sauce and garlic, if desired.
• Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat.
• Cover, and refrigerate for up to 8 hours. Cook meat as desired.