Brining can mean the difference between a dry, hard-to-chew, tasteless meat entree and one that is succulent, moist and packed with flavor. This old-time tradition was once used to preserve foods, but with refrigerators taking that job, you can use brining as a way to deliciously season your meats -- especially holiday turkeys. In general, brining involves soaking meat in a saltwater bath to achieve an even distribution of seasonings throughout. It also helps meat stay moist throughout the cooking process. Because beef is already full of flavor-brimming moisture and fat, you brine beef to produce corned beef and pastrami.
Step 1
Mix cold water, salt and your choice of other seasonings in your food container. Stir the mixture to dissolve the salt. Some cooks prefer to lightly simmer the mixture on the stove to dissolve the salt faster or without stirring. but let the mix cool so it doesn't cook your bird. Use 1 quart of brine mix for every pound of meat you wish to season. Use 1 1/2 to 2 cups of salt to brine a typical family-size turkey, but base your measurements on the type of salt you're using as well as the other seasonings you add.
Step 2
Immerse the turkey in the brine. Seal the container and refrigerate. If you are not refrigerating it, place it in an ice cooler and pack it with ice. Replenish the ice as necessary to keep your brining mix at approximately 40 degrees F. Let the turkey brine roughly an hour for each pound. Flip the turkey at least once to evenly distribute the solution. Remove the turkey at least 1 hour prior to cooking.
Step 3
Brine beef only to create corned beef or pastrami. Don't use a brine solution for steak, hamburgers, ribs or the like. Beef, with its high fat content, doesn't not benefit from traditional brining because it doesn't lose much flavor or moisture when cooking like poultry can. Cut the portion of meat you wish to use. Select brisket or bottom round for corned beef and forequarter parts for pastrami. Place your brine ingredients in a pot. Add the meat and bring the brine mixture to a slow simmer. It can simmer for several hours to your particular taste.
Tips and Warnings
- You can use many different types of salt to make your brine, or even a mixture of two different kinds. Typically table salt will be the "saltiest" and dissolve the fastest. You can also use kosher salt or another type of course salt, which may take longer to dissolve and have less intensity. For example, if you use kosher salt you will need to increase the amount to get the same salinity as table salt.
- If you have high blood pressure or are salt-sensitive, brining may not be for you. The sodium content may be higher than what your doctor recommends. If you are brining for a special occasion, talk with your doctor about it and determine what steps you can take to mitigate the impact of the salt. Half-salt brining, or brining for fewer hours, won't necessarily reduce salt content, but it will negate the benefits of brining. Throw out the brine solution after using it. The brine will contain proteins, blood and other stuff from the meat that was soaked in it. It's not safe to reuse it.
Things You'll Need
- Food containers
- Salt and seasonings
- Water
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