Download ArticleDownload ArticleThis article was co-authored by Ollie George Cigliano. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.
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Cooking dries meat by about 30 percent.[1] You can make moist, flavorful meats that lose as little 15 percent of their water if you refrigerate meats in basic saltwater brine before cooking. The salt in the water changes the meat so it draws in brine and retains moisture while cooking. Brining works best on low-fat meats like chicken, turkey and lean pork, as most cuts of red meat are fatty and don't need brining.[2]
Basic Brine Ratio: 1 cup (227 grams) of salt, 1 cup of white sugar, 4 tablespoons (60 grams) of garlic powder, 3 tablespoons (45 grams) of ground black pepper: 1/2 gallon (1.89 liters) of hot water
Steps
Submerge the meat in the brine and refrigerate.- If you can't fit the container in the refrigerator, place ice cubes in the brine as needed to keep the water cold. Put the ice in a sealable plastic bag and place the bag in the brine if you are brining a thick piece of meat or a turkey in a large amount of brine liquid.
- Keep the piece of meat submerged, if possible. If not, turn the meat occasionally and lengthen the time you brine.
Brining time depends on the thickness of the meat and the intensity of the brine. It takes more time to thoroughly brine a thicker piece of meat.- Brine a 1/2 inch (12.7 mm) thick piece of meat in the refrigerator for a half hour; 1 inch (25.4 mm) for 1 hour; 2 inch (50.8 mm) for 3 hours; and 3 inch (76.2 mm) for 8 hours.[4]
Expert Q&A
- QuestionWhat advice do you have for properly brining pork chops before cooking them?
Ollie George CiglianoOllie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.
Private Chef & Food EducatorBrine is all about ratios. 1/4 cup (4 tablespoons) of salt to 1 quart (4 cups) of cool water. If you have time, heating the brine solution and then letting it cool before pouring it over the meat helps to get more flavor, especially if you are using spices. Lay the pork chops in a single layer in a shallow dish (like a lasagna pan) and then pour the brine over the top. Let this sit from 1/2 hour to 2 hours before cooking. - QuestionCan brine water be used to increase the shelf life of mushrooms?
Community AnswerSalted water, or even vinegar, doesn't really help with mushroom. Try adding lemon juice to the water, or ascorbic acid (easy to find), and they will preserve much better. - QuestionHow do I figure out how much kosher salt and brown sugar I need for the brine based on the amount of pork?Community AnswerFigure out how much water is needed to cover the meat to start. Then its 1 cup of salt ands sugar per gallon.
Video
Tips
- If not rinsing:Thanks
- When you are done brining, rinse the meat off under cold water and pat it dry. Refrigerate for an hour to give the brine time to equalize through the meat.Thanks
- Use a pot made of non-reactive metal such as steel. Do not use copper or aluminum because these will react with the salt and may damage the pot and release metals into the brine.Thanks
Warnings
- Don't brine meats that say "self-basting," "flavor-enhanced" or "enhanced" on the package. Salty fluids are already injected into these meats.Thanks
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking tips, check out our in-depth interview with Ollie George Cigliano.
References
About This Article
To make a basic saltwater brine, measure out 1 gallon of water for every 6 pounds of meat. Next, add 1 cup of salt for each gallon of water you used and stir the mixture thoroughly. Then, submerge the meat in the brine and place it in the refrigerator. If your meat is 1/2 inch thick, brine it for 30 minutes. Keep the meat in the brine for 1 hour if it's 1 inch thick, 3 hours for 2 inches, and 8 hours for 3 inches. For tips on creating different brine flavors, read on!
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