brining question

[timothy]

Hi,

Are we only considering brining for the purpose of smoking the meat? If so, forgive my ignorance.

This may be naive but, I assume that their are a number of factors that affect brining times, including brine salinity, meat size, meat density, temperature and desired meat salinity.

I have brined chicken pieces for as little as two hours although not for smoking. I also brine pork, shrimp, salmon and other poultry.

I have also done a lot of dry brining in advance of roasting. This works wonders with poultry (brined under the skin for two days) and beef.

Tim

 

[up in smoke]

No, not just smoking. But brining is brining whether you will BBQ/ grill, bake, fry, it is just a way to enhance the quality of your protein choice. In fact even more so in many cases (we know how forgiving smoking can be to meats) not always so when grilling/frying, or other more extreme cooking styles. Just a particularly excellent way for poultry preparation.