The Science

• Brining, in its most basic form, is the process of adding salt to water to make a brining solution. This solution breaks down enzymes in the meat, which is both a process of osmosis and dissolution. As the salt dissolves into the water and thus into the meat, it essentially infuses the meat with the flavors of the liquid brine solution by altering the proteins in the meat. This process is akin to marinating; however, brining is often done over a longer period of time and with more salt content, which gives the meat its characteristic intense flavor.

Brine Ingredients

• There are countless recipes for brines, but the basic ingredients are usually standard in any brining solution. Most brining solutions use equal parts water and salt (but some recipes may call for more salt depending upon the type of salt you use). So, if you use 1 cup of water you will also use 1 cup of salt. Other spices and flavors can be added to brine, such as brown sugar, white sugar, black pepper, cayenne pepper, paprika, thyme, rosemary and molasses. Brining solutions are concocted depending on personal preferences, but the foundation rests in the salt and water.

Time

• Typical brining times can range anywhere from 3 to 8 hours for a whole chicken to 24 hours for a whole pork roast (virtualweberbullet.com/brining.html). Over-brining meat can cause the flavors to degenerate considerably, causing an overly salty taste to permeate. Using a recipe will help you gauge the proper amount of time for the brining to take place. In addition to brining the meat, you must leave enough time to make the brine, which must be boiled and then cooled. The brining liquid must stay below 40 F to be safe for consumption and cooking.

Tenderness

• Brining meat can enhance the tenderness and suppleness of the meat if you properly adhere to the brining times. Some meats such as pork can become dry and brittle if overly brined so it's important to adhere to timing guidelines while brining your meat. Due to the high salt content of most brining solutions, the possibility for drying must be weighed against your desired flavor profile. The longer the brining time, the more salty the meat and the higher the risk of drying the meat. On the other hand, if you do not brine long enough you could end up with not enough flavor.