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Discussion in 'General Discussion' started by pabs, Jan 11, 2015.
is there a place on site with brine recipes?
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not sure you need recipes for brine. unless you are gonna inject the meat, my reading n experience tell me the only things that actually penetrate the meat in a normal brine is a little salt n water. you can add whatever spices you like that go with the meat, garlic etc. but they stay on the surface.
so, adding spices is better done with a rub.
i think i get all the benefits of a brine by just adding as much salt n sugar as the water will hold.
i'm not talking about a cure. over a couple weeks, other flavors do penetrate, but even there, i inject the meat.
Look up "pops brine", "slaughterhouse brine" and "family's favorite poultry brine". Those seem to be pretty popular recipes around here. I agree with Suzie though, I haven't ever gotten much internal flavor from a brine. Moisture definitely, but the flavor seems to stay on the surface.