To simmer or not?

Discussion in 'Sauces, Rubs & Marinades' started by nh3b's, Feb 24, 2008.

  1. nh3b's

    nh3b's Meat Mopper SMF Premier Member

    Ive read about some brine's on here and none mention about simmering. When you make your brine do you simmer brines, let cool than drop the meat in?
  2. ds7662

    ds7662 Smoking Fanatic OTBS Member

    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.
  3. richtee

    richtee Smoking Guru OTBS Member

    Depends on the brine. Usually I 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.
  4. nh3b's

    nh3b's Meat Mopper SMF Premier Member

    Thanks guys,

    For the most part Ive only brined my fish. I also brined that turkey (Jeff's) I did a while back. It did make sence to me to let it simmer to mix and release the spices.

    I was reading this morning on corned beef,, I was gonna do the brine suggested. I think I will let simmer first.
  5. zapper

    zapper Smoking Fanatic OTBS Member

    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)
  6. richtee

    richtee Smoking Guru OTBS Member

    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! ;{)

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