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[font=Arial,Verdana,Helvetica,sans-serif]Meats That Benefit From Brining[/font]
[font=Arial,Verdana,Helvetica,sans-serif]Lean cuts of meat with mild flavor tend to benefit most from flavor brining. The usual suspects include:[/font]
- [font=Arial,Verdana,Helvetica,sans-serif]Chicken: whole, butterflied, or pieces[/font]
- [font=Arial,Verdana,Helvetica,sans-serif]Cornish Hens: whole or butterflied[/font]
- [font=Arial,Verdana,Helvetica,sans-serif]Turkey: whole, butterflied, or pieces[/font]
- [font=Arial,Verdana,Helvetica,sans-serif]Pork: chops, loin, tenderloin, fresh ham[/font]
- [font=Arial,Verdana,Helvetica,sans-serif]Seafood: salmon, trout, shrimp[/font]
[font=Arial,Verdana,Helvetica,sans-serif]Poultry is probably the most commonly flavor brined meat because it is naturally lean and gets quite dry if overcooked. Lean cuts of pork are also good candidates for the same reasons as poultry, except that in the case of pork, much of the fat (and thus flavor) has been intentionally bred out of the animal by an industry intent on providing meat that appeals to health-conscious consumers.[/font]
[font=Arial,Verdana,Helvetica,sans-serif]Beef, lamb, duck, and other meats with high fat content and bold flavors do not benefit from brining—they're naturally moist and flavorful. They also tend to be cooked to lower internal temperatures and thus don't lose as much of their natural moisture.[/font]
[font=Arial,Verdana,Helvetica,sans-serif]Pork butt is not commonly brined because of its naturally high fat content, yet there are some recipes that do so. Brisket can be brined to become corned beef or pastrami depending on the seasonings used in the brine.[/font]
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