How upsetting is it when you bite into a dry, flavorless pork chop or turkey breast?
Extremely, we know.
Luckily, though, bland meat can be avoided by brining before cooking.
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Even if you’re not exactly sure what a brine is, you’ve probably made one before.
Hint: it’s the salt and water solution you soak aThanksgiving turkeyin.
Technically, that’s a wet brine; there’s also a dry brining method that involves mostly salt.
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We’ve covered both in this article.
A brine will improve both the flavor and texture of meat thanks to science.
But which is the single best way to make a brine?
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At the end of the day, it’s all about personal preference.
Exact measurements don’t really apply here, so feel free to adjust to your liking.
Bring to a boil, then combine the mixture with the remaining brine.
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end the bag tightly.
Chill in the refrigerator
Transfer to the refrigerator and chill.
Brine the meat for about 1 hour per pound.
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Let the meat come to room temperature, then cook as desired.
Rub mixture all over the meat.
Let the meat come to room temperature, then cook as desired.
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Your ultimate restaurant and supermarket survival guide is here!
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