Salting food in a mixture of salt water before cooking adds flavor, moisture and reduces cooking time.
If you like the sound of this you have to get the elements right.
Salting food is an ancient process of food preservation. Strong concentrations of salt, canned meat for long sea voyages and military campaigns before the days of the cold.
The use of small amounts of salt, mixed with other spices and herbs,Salts can improve the corresponding level of taste in the flesh.
The curing process is very simple, but it is a bit 'planning;
Depending on the size of what you want to brine may take up to 24 hours longer.
If you are salts of all poultry will be an additional 6-12 hours between the salt and cooking.
If you want the poultry skin a golden crisp, you drain in the refrigerator for several hours afterRemove from brine, so that the meat can absorb moisture from the skin.
The most basic brine is about 1 cup of salt (not iodized) to 4 liters (1 gallon) of water.
Another possibility, this concentration is measured with a raw egg. The ideal brine has enough salt to float a raw egg.
You need enough salt to completely submerge the meat.
What should you brine? Virtually anything you want.
Poultry profits regardless of saltsThey plan how to cook.
roasts and racks of ribs be improved if in brine before cooking.
smoke all that is best to plan even if only in brine. But this is not only a great tip barbecue, but a good idea for meat, whether you smoke grill, roast or fry.
So, make your brine;
The brine typically is made of 1 cup salt to 4 liters (1 gallon) of water. Start determining the quantity of liquid is necessary.
Take the meatYou plan to brine and place in container, you want to use, and fill the remaining space with water, counting the number of gallons poured into
work of plastic containers, stainless steel bowls, resealable bag, dish or non-corrosive materials.
Once you know how much liquid to begin by boiling 2 cups water per cup of salt you need is required.
As soon as the salt (and sugar if you plan on cooking with sugar) and stir to be resolved.
Add spices and otherHerbs and combine with the remaining liquid in the container.
The brine must always be at room temperature or cool before adding the meat. You do not want the pickle to cook the meat.
Now you can add other ingredients such as cutting salt or fruit juices.
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Submerge meat in brine. You can make a plate or other heavy object to keep it.
It 'important that no part of the meat are exposed to air. The salt water kills bacteria and maintainthe meat from spoiling, but does not work if a part is exposed flesh.
Meat brine for about two hours per kilogram in the refrigerator. It 'important that everything must be kept cold. The exact amount of time will vary, of course.
Lighter meats such as poultry or seafood should not until thick as pig meat in brine.
Use the table below to find an idea of salting times.
Salting Times;
Fish and seafood - 30 minutes
Chicken pieces (1-2kg) and SmallBirds (quail, etc.) - 1 to 2 hours
Whole chicken (2-3 kg) - 4 to 5 hours
Total Turkey (6-7kg) - 12 to 18 hours
Pork tenderloin (or filet) - 12 hours
And then ...
Once the meat is removed correctly in brine. No need to rinse when you were with a concentration of salt in brine, or if there is a visible layer of salt on the surface. Otherwise, you can directly meat on the grill, smoker or oven.
poultry is the exception. Abrown crispy skin whole animals should be removed from the brine, wrapped in foil or plastic in the refrigerator overnight or for at least 12 hours.
Now you have a full Briner, it's time to let your imagination run amok.
Here are some possibilities to explore;
You can replace some or all of the water with whatever you want. Wine, beer, fruit juices, vinegar ....
If the brine very acidic (like vinegar or fruit juice Lot), reducing the time of saltingabout 30% -50%, as the meat can go is unclear.
Try pieces of fruit and / or veges, like a stock - onion is a common example.
Herbs and spices - there's a world of possibilities.
You can use the brine with the addition of sugar will sweeten.
M sodium nitrate or saltpeter someone recommends that the darker pink color of meat is kept - I do not know because of health problems several nitrates.
That's it - you know everything there is to know about brine. Gofor them!
