How to Brine

Brining is the technique of submerging foods, usually proteins, in salt water to season them. As the meat sits in the solution the protein absorbs salt through osmosis, meaning deeply, thoroughly seasoned meat. How long you brine depends on the protein: chicken is quicker than pork, and seafood needs even less time.

1

Combine 2 quarts water and ½ cup table salt in a large container, along with any other aromatics called for in the recipe.

2

Add meat to the water and salt solution, refrigerate, and soak for the time specified in your recipe.

3

Remove meat from brine and pat thoroughly with a paper towel before cooking.

Find the recipe for our Beer-Brined Roast Chicken here.