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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-15-2003, 10:00 AM   #1
Oldtimer
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Default 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)
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Unread 08-20-2003, 09:08 AM   #2
Cecil
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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
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Unread 08-20-2003, 09:35 AM   #3
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Without the risk of sounding like a smartass, look in the recipe section.
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Unread 08-20-2003, 09:43 AM   #4
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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.
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Unread 08-20-2003, 12:27 PM   #5
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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.
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Unread 08-20-2003, 03:36 PM   #6
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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
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Unread 08-20-2003, 03:55 PM   #7
Cecil
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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.

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Unread 08-20-2003, 10:56 PM   #8
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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.
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Unread 10-02-2006, 09:00 PM   #9
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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....
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