How to Brine Meats at Home | Brining Basic Recipe and Tips
Brining meats is a technique to inject moisture and flavor in mostly tougher pieces of meat to increase tenderness and add flavor. Brining meat is great for pork chops, beef shanks, lamb shanks, and chicken breast – mostly lean cuts of meat that would otherwise dry out quickly before being cooked over intense heat like that of a BBQ or grill. In a meat brining solution the cuts of meat are completely submerged in the liquid and the consistency of the brine is quite watery, nowhere near as thick as a marinade recipe.
Definition: The brine technique is a process of preserving, flavoring, and injecting moisture in meats by soaking them in a saltwater solution.
Ingredients Needed for our Meat Brine
Simmer Your Brine to Mix Flavors. Cool Down. Then Submerge Meats in Brine.
- Liquid: Water 1/2 gallon
- Liquid Smoke – 1 teaspoon
- Pickling spice – 1 teaspoon
- Crushed chili pepper – 1/2 tsp
- Bay leaf – 8 leaves
- Orange pepper seasoning – 1 teaspoon
- Brown sugar – 1 cup
- Tajin spice – 1 teaspoon
Instructions for How to Brine Meats:
- Place all the brining ingredients into pot
- Bring the brine to a simmer for 10-15 minutes
- Allow the brine to cool in the refrigerator.
- Place your meat (pork chops, beef shank…) in a container completely submerged by the brine solution.
- Allow the fresh meat cuts to soak in the brine solution for 6-8 hours. The brine penetrates the meat and causes the muscle fibers to break down, resulting in a more tender and juicy product. The salt in the brine also acts as a preservative, extending the shelf life of the meats.
After your meats are brined place them on the bbq over an open flame and enjoy with your sides of choice.
Video of how to make this brine recipe:
In this video Chef Dan shows you how to make this brine recipe. Chef Dan also covers the do’s and don’ts of making a brine recipe.
Notes about making a brine for meats
Heating the meat brine allows flavors to mix: When combining your spices to form a brine bring the water to a simmer to mix the flavors together well.
Allow the brine to cool: If you add the brine to the meat make sure the liquid is not hot, or it will boil your meats. The brine should be allowed to cool off before submerging the pieces of meat in the brine solution.
Do not brine for too long: Since brine is a salty solution brining for too long will make your meats overly salty.
Keep the correct water to salt ratio for brining: As a guideline the salt to water ratio of a brine solution should be 1 cup of salt to 1 gallon of water.
Armed with determination and passion Chef Dan enrolled at the Culinary Institute of America (CIA) in Hyde Park New York during the 1990s. Upon graduation he was the Saucier at the Waldorf Astoria in New York. He later was the executive chef at Harvey's Resort Hotel Steakhouse in Stateline, Nevada.