Brining is an old-world technique of submerging meats in a salted, seasoned solution for several hours. This infuses the meats with flavor-and makes them up to 20% more tender.
As the meats sit submerged in the brining liquid, they actually absorb the seasonings through a process called osmosis (this is the secret behind those extra-tender meats served in many upscale restaurants; it’s most often done with pork and poultry-mild-flavored meats that benefit from the extra seasoning).
If you start brining your meats in the morning, by dinnertime, they’ll be ready for the grill or stove.
Here’s what to do:
Step 1: Prepare the Solution
In a dish made of a non-reactive material (like glass), combine: ½ cup each kosher salt and brown sugar, 2 cups of apple cider vinegar, 2 Tbs pickling spice, crushed and 7 cups hot water. Stir to dissolve; let cool. Submerge the meat in solution; cover and chill for 4 hours.
Step 2: Cook the Meat
Remove the meat from the brine solution, pat dry with a paper towel and cook as desired. Fast, high-heat cooking is recommended (like grilling, sautéing, pan-roasting or broiling) to lock in juices. Slow cooking can cause meat to become tough and dry.
Additional Info
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