According to Wikipedia:
"Brining is a process similar to marination in which meat or poultry is soaked in brine before cooking. Salt is added to cold water in a container, where the meat is soaked anywhere from 30 minutes to a few days. The amount of time needed to brine depends on the size of the meat. More time is needed for a large turkey compared to a broiler fryer chicken. Similarly with a large roast versus a thin cut of meat."
Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, allowing the cells to hold on to the water while they are cooked. This entire process prevents the meat from dehydrating.
We do it just because it is sooo good.!!
Hint: add a lemon or two - squeezed into the water fto add a Greek flare to a meal
Or try white wine, apple juice or even vinegar
Maple - Get your Brine On 150g $6.00
All the same great herbs but with added maple sugar - talk about makin bacon!
Maple Get your Brine On 450g Bag $12.00
Special Blend 450g bag $12.00
Good for 15 lb turkey, use as a rub on ribs, roasts, poultry and fish
Copyright 2015 2016 Okanagan Pink Salt Company. All rights reserved.
Our Special Blend 150g bag $6.00
Pink crystal salt, raw organic sugar, wild crafted/organic herbs
Good for 4lbs/1.8kg meat or 2tbls/30ml to a kilo of almonds
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