Brining

Oldtimer · 08-15-2003, 10:00 AM

Greetings! First of all, let me state that I am not an expert on
brining. I just read Cooks Illustrated and lots of other cook
books. This is what I have read about brining (and if you hang
in there long enough, your question can be answered).
Brining is soaking a meat in a solution of liquid (usually water)
and salt. It works to keep meat moist by two things:
1. Diffusion- the higher concentration of salt (and sugar or
what ever else) will go from the higher concentration in the
liquid to the lesser concentration inside the meat cells.
2. Osmosis- the higher concentration of water (or apple juice
or whatever liquid used) outside will migrate to the lesser
concentration inside the meat cells.
Okay, now all this stuff is sopped up (not a technical term) into
the meat. The salt/sugar cause the proteins to unwind and relax.
They tend to intermingle into a sticky web of protein (yum...)
that holds the water inside the meat. When you cook the meat,
the protein gels and physically holds the water inside.
Your question is about the sugar. The sugar is used mainly
to cut the salty taste of brining. You can brine without sugar,
but try to cut back on the salt concentration. You can also
use apple juice mixed with the water and salt to cut down on
the salt taste. Since I am an idiot about reduced sugar diets,
you will have to figure out what you can put in your brine. I hope
that this helps a bit. Sorry to be obtuse to your question, but
maybe you can whup up (Texan for "create") a brine solution
that we can all try out. (no margarita mix I hear) <BG>
Craig (NM)

Cecil · 08-20-2003, 09:08 AM

Can someone add to the brining recipe on this site the process step by step. I can get all I need but I'm not sure of the technigues and steps to take of brining. Thanks

Cecil

Oldtimer · 08-20-2003, 09:35 AM

Without the risk of sounding like a smartass, look in the recipe section.

BBQchef33 · 08-20-2003, 09:43 AM

Quote:

Originally Posted by Cecil

Can someone add to the brining recipe on this site the process step by step. I can get all I need but I'm not sure of the technigues and steps to take of brining. Thanks

Cecil

I'll put it in the FAQ section.

Cecil · 08-20-2003, 12:27 PM

I'm looking for something more then what ingredients to use. I'm sure most recipes give directions besides ingredients. I'm asking someone to finish the recipe so it can be used by those who don't know how to brine.

08-20-2003, 03:36 PM

Quote:

Originally Posted by Cecil

I'm looking for something more then what ingredients to use. I'm sure most recipes give directions besides ingredients. I'm asking someone to finish the recipe so it can be used by those who don't know how to brine.

Cecil, brining is no more than marinading, but a different chemical process takes place. you can brine anything in a food safe bag, or bucket, or non reactive pot. Use the receipes, put it in the recepticle and let it sit for at least 24 hours(6 for fish), big birds, 48 hours is better. I put up a FAQ that explains the process.

If we are having trouble understanding your question, or getting our answers to ya, restate it. I'm trying.. but think we're disconnecting. :?

phil

Cecil · 08-20-2003, 03:55 PM

Thanks Phil, I thought there was a post explaining brining a couple weeks ago about using ice and a turkey baking bag but I can't find it at yahoo when I search under brining. I thought brining was more involved then marinating. The wife bought an 8 lbs. turkey breast and now I have to figure out how to smoke it. I looked at the FAQ and saw what you wrote. I think if it's that easy I can handle it.

Cecil

BBQchef33 · 08-20-2003, 10:56 PM

Quote:

Originally Posted by Cecil

Thanks Phil, I thought there was a post explaining brining a couple weeks ago about using ice and a turkey baking bag but I can't find it at yahoo when I search under brining. I thought brining was more involved then marinating. The wife bought an 8 lbs. turkey breast and now I have to figure out how to smoke it. I looked at the FAQ and saw what you wrote. I think if it's that easy I can handle it.

Cecil

i have a honey maple brine and an herbal brine. Ill post the recipes int he recipe section inthe morning.

dhaddock · 10-02-2006, 09:00 PM

People with low sugar diets can use diet sodas,apple cider,citrus juice, or if ya want.. artificial sweetners (follow the package measurements); however if you also suffer from acid reflex , gerd, etc... you will leave out any type of citrus, aciditic solutions... so I generally use a combination of dry seasonings in my brines (basil, thyme, rosemary, cajun seasonings, and on one occasion... chinese 5 spice powder on a few ducks....

08-15-2003, 10:00 AM	#1
Oldtimer is one Smokin' Farker Join Date: 08-11-03	Brining Greetings! First of all, let me state that I am not an expert on brining. I just read Cooks Illustrated and lots of other cook books. This is what I have read about brining (and if you hang in there long enough, your question can be answered). Brining is soaking a meat in a solution of liquid (usually water) and salt. It works to keep meat moist by two things: 1. Diffusion- the higher concentration of salt (and sugar or what ever else) will go from the higher concentration in the liquid to the lesser concentration inside the meat cells. 2. Osmosis- the higher concentration of water (or apple juice or whatever liquid used) outside will migrate to the lesser concentration inside the meat cells. Okay, now all this stuff is sopped up (not a technical term) into the meat. The salt/sugar cause the proteins to unwind and relax. They tend to intermingle into a sticky web of protein (yum...) that holds the water inside the meat. When you cook the meat, the protein gels and physically holds the water inside. Your question is about the sugar. The sugar is used mainly to cut the salty taste of brining. You can brine without sugar, but try to cut back on the salt concentration. You can also use apple juice mixed with the water and salt to cut down on the salt taste. Since I am an idiot about reduced sugar diets, you will have to figure out what you can put in your brine. I hope that this helps a bit. Sorry to be obtuse to your question, but maybe you can whup up (Texan for "create") a brine solution that we can all try out. (no margarita mix I hear) <BG> Craig (NM)

08-20-2003, 09:08 AM	#2
Cecil Knows what a fatty is. Join Date: 08-13-03 Location: Oklahoma, OKC	Can someone add to the brining recipe on this site the process step by step. I can get all I need but I'm not sure of the technigues and steps to take of brining. Thanks Cecil __________________ "I have all my money tied up in non-negotiable debts so no one can take it away from me" ============================= NB Bandera UDS

08-20-2003, 12:27 PM	#5
Cecil Knows what a fatty is. Join Date: 08-13-03 Location: Oklahoma, OKC	I'm looking for something more then what ingredients to use. I'm sure most recipes give directions besides ingredients. I'm asking someone to finish the recipe so it can be used by those who don't know how to brine. __________________ "I have all my money tied up in non-negotiable debts so no one can take it away from me" ============================= NB Bandera UDS

08-20-2003, 03:55 PM	#7
Cecil Knows what a fatty is. Join Date: 08-13-03 Location: Oklahoma, OKC	Thanks Phil, I thought there was a post explaining brining a couple weeks ago about using ice and a turkey baking bag but I can't find it at yahoo when I search under brining. I thought brining was more involved then marinating. The wife bought an 8 lbs. turkey breast and now I have to figure out how to smoke it. I looked at the FAQ and saw what you wrote. I think if it's that easy I can handle it. Cecil __________________ "I have all my money tied up in non-negotiable debts so no one can take it away from me" ============================= NB Bandera UDS

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08-20-2003, 09:35 AM	#3
Oldtimer is one Smokin' Farker Join Date: 08-11-03	Without the risk of sounding like a smartass, look in the recipe section.

10-02-2006, 09:00 PM	#9
dhaddock Found some matches. Join Date: 07-20-06 Location: Corpus Christi, Texas	People with low sugar diets can use diet sodas,apple cider,citrus juice, or if ya want.. artificial sweetners (follow the package measurements); however if you also suffer from acid reflex , gerd, etc... you will leave out any type of citrus, aciditic solutions... so I generally use a combination of dry seasonings in my brines (basil, thyme, rosemary, cajun seasonings, and on one occasion... chinese 5 spice powder on a few ducks....