Boiling your brine

Discussion in 'Sauces, Rubs & Marinades Sticky' started by glenn stanton, Feb 12, 2011.

  1. Brine recipes list ingredients and amounts of them,

    but often fail to describe how to bring them to full potential.

    Are concepts such as pan toasting aromatics, like tarragon and coriander,

    or bringing a brine containing bay leaves to a boil to release the full flavors 

    just assumed?
  2. les3176

    les3176 Master of the Pit

    Dissolve the sugar/salt mixture in four times the volume of water. The resulting liquid should be enough to comfortably cover the meat you wish to brine  .Add any flavorings you wish, especially sharp liquids (vinegars and citrus juices),whole seeds, or dried herbs and spices. Thicker liquids, such as honey, sauces, and oils, and fresh herbs will impart fewer flavors unless boiled .If your brine is extensively flavored, or if you do not plan to brine the meat for long, consider bringing the mixture to a fast boil and cooling before starting the brine. Some meats, such as chicken and smaller poultry, cannot be brined long without breaking down. Boiling is especially effective for them  .
  3. Just as Les says. I rarely bring my brines to a full boil but usually good and hot for the flavors of the seasonings I use to be expressed. Cool and refrigerate till chilled for use the next day or later in the evening to begin brining. 
  4. I love the use of words like sharp and thick to describe flavors.

    I should have said simmer.[​IMG]

    I am fully two months into smoking. I have many questions.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I only heat my brine enough to dissolve the sugar & salt.

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