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Unread 09-19-2013, 02:22 PM   #14
57borntorun
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The Scandinavians were some of the first to brine I imagine because they must have had some tough birds to deal with.Since Osmosis plays such a big part of brining one must consider the salt content.(fluid in -fluid out-pressure).The inward movement of salt and water and disruptions of muscle filaments into a meat also increase its absorption of aromatic molecules from any spices and herbs in the brine.So I say herb and spice it up but remember the outside of your cut being subjected more to the mixture can potentially break down to the point of being mushy.
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