Brining your Meat and Fish

Sunday, June 13, 2010 @ 06:06 AM

Brining is a process of marinating meat or fish prior to smoking or grilling.Your meat is soaked in brine before cooking on your bbq smoker.
Brining makes cooked meat moister.This is especially helpful for thin, boneless, de-skinned chicken that no longer has an fat to keep it moist. Hydrating the cells of  muscle meat tissue before cooking allow the cells to hold  water while they are cooking.  This prevents the meat from dehydrating. This is also especially helpful with your Thanksgiving turkey. No one likes a dried out bird.

Brines typically are loaded with salt. In many foods the additional salt is also a preservative.Brines are used to smoke fish so that it “keeps” even longer.

Brines are not just salty water, though that is what the term brine means. Brine is water saturated or nearly saturated with a salt. Many people add spices, sugars, and other liquids to their brines to add more flavor and color to their dish. It is not uncommon to add brown sugar, coffee, bourbon or beer to a brine. And to spice things up you can add garlic, whole peppercorns, allspice, etc. Now we have a party! Have fun with it. Use your imagination.

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