Brining

I am a big fan of brining and corning. If I have time, I will brine anything and everything; it really makes a huge difference. Brining makes the flavors blossom and helps retain the juices in cuts that would otherwise be dry. When in doubt, brine, brine, brine! There are two key variables to understand about brining: one is the ratio of salt and sugar to water, and the other is the length of time the protein spends in the brine. For a general rule of thumb, brine a piece of meat that is 6 inches/15 centimenters thick for 3 days, 3 inches/7.5 centimeters thick for 36 hours, and 1 inch/2.5 centimenters thick for 12 hours. Always document the amount of time that you brine, as well as the results. That will help you maintain consistency and improve your results going forward.