Brining
Intermediate Meat and fish
Brining is salting meat ahead of time, in salty water (wet brine) or rubbed on (dry brine).
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Dry brine: rub about ½–¾ tsp kosher salt per pound all over; refrigerate uncovered 12 hours to 3 days.
- Wet brine: dissolve about ¼ cup kosher salt per quart of water; submerge, refrigerated, for hours (not days).
Why does it work?
Salt loosens the muscle proteins so they hold on to more of their own moisture as they cook — juicier, seasoned all the way through.
What are the common mistakes?
- Brining an already-salted ('enhanced' or kosher) bird — too salty.
- Leaving lean meat in a wet brine too long — spongy.
Still stuck? Watch someone do it on YouTube.
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