Brining Pork, Chicken, and Turkey
Are you tired of dried out pork chops, chicken breasts,
or turkey? If you are, then why not try
brining? It is the
almost foolproof method to adding juiciness and delicious
flavor to your favorite meats. Cooks began brining meat as a
way to preserve it for future use. But today, chefs and home
cooks are brining or soaking meat in seasoned saltwater for
the mouth-watering results.
Meat absorbs liquid and any flavoring you’ve used while
soaking in the brine. The result is succulent meat that is
seasoned all the way through. Although you can make your own
seasonings for brining, the easiest way to begin is to buy
prepared blends, like our
Brine Time seasoning blends for
Pork and Poultry. These easy to use seasoning blends contain
just the right amount of salt and seasonings, making brining
easy and affordable.
To brine meat, simple add boiling water to the brine
seasoning to dissolve the salt. Allow the liquid to cool
then add additional water, apple juice, stock, wine, or
bourbon. Submerge the meat in the brining liquid, weighting
if necessary, then put in the refrigerator, according to the
table below.
Brining Time Table
-
Whole chicken: 3 – 12 hours
-
Chicken
parts: 2 hours
-
Cornish game hens: 2 – 3 hours
-
Turkey (12 to 14 pounds): 24
hours
-
Pork Loin Roast (6 pound boneless): 24 – 48 hours
-
Pork
Tenderloins: 8 – 12 hours
-
Pork Chops (1 inch thick): 4 – 6
hours
-
Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 – 8
hours
Important Brining Tips
Do not reuse brining liquid! Do not leave meat in liquid
too long because it will become mushy. If you are not going
to cook meat right after brining, remove it from the liquid,
rinse it off, dry it off and wrap it in plastic wrap. Store
in the refrigerator until ready to use.
For more information, browse our website at
www.PoshGourmet.com
or
contact
Customer Care.
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