To simmer or not?

I haven't. Which doesnt mean anything.
Certain ingredients may need that in order to allow everything to mix together well, so I can def. see doing it, depending on what you puttin in it.

Depends on the brine. Usually I simmer...to help release the other spice/herb flavors I have in it. Then yes, it should be cooled before meat hits it. You want to try to keep it at 40° or below. If it goes much above toss in some ice cubes... not too may of course, then you'd be messing with the salt/cure concentrations.

If it's just a salt/cure brine, no need to simmer as long as you have all the solids dissolved. I start with a bit hig concentration and warm water, and chill with ice.

I have simmered like a quart of water with the extra spices that I am adding to my brine in hope that the spices will get in to the meat a little deeper. I also crush or grind the spices a little finer in hopes that will help.


Does it help?


To tell the truth, I don't know. I have never done a side by side test to find out but I think that it might make a little difference even though I have read that it doesn't make enough of a difference to matter. Supposedly during a true brine the salt is doing most of the moving into the meat and without injecting a solution of finely ground or extracted spices not much additional flavor is getting into the meat.



I have read from more than one source that you are better off saving your spices that you would put into the brine for the cooking time and then injecting them. (still hasn't stopped me from trying though)

I disagree with those sources. But then again I disagree alot. It's like wrestling a pig in the mud. Sooner or later you realize the pig ENJOYS it! ;{)