• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.



Joined Nov 24, 2013
I am trying to understand the concept of brineing but it makes no sense to me. Osmosis is the transfer of WATER between a semipermeable membrane (ie skin or muscle tissue) when there are different concentrations of electrolytes (salt) When you soak a piece of meat in a container filled with a higher concentration of salt water than that present in the meat itself (which is 0.9%), you are going to draw water OUT of the meat, not the other way around. Can anyone explain to me how brining makes the meat "puff up with salt water" as this goes against scientific principle! Hopefully this practice is based on something other than an old wives tale?



Smoking Fanatic
Joined Aug 13, 2007

In a dry environment, your understanding would be accurate.  Submeressed in a pool of water, the meat would have to repell liquid not to absorb.

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.