When to Brine Meat vs When to Salt Meat


 

Chris Allingham

Administrator
Staff member
Hi Jamie,

Here's a question that someone sent to me by private message through the TVWB Twitter page:

"Brining meat was all the rage for many years, but recently salting meat seems to be gaining favor. Both seem like good techniques. Do you have any advice on when to choose brining vs. when to choose salting?"
 
You are right. Either way will work to get some pleasantly seasoned liquid into the food. I find that brining works faster. By dissolving the salt in water first, it's easier/faster for the salty water to penetrate the flesh. If you just put salt on the meat, you have wait until the salt draws moisture to the surface and the moisture mixes with the salt before it is reabsorbed. So, for me, the decision comes down to time primarily. If I want to move the process along as quickly as possible, I brine (assuming I don't mind heating up and cooling down the brine first). If I have plenty of time available before cooking, I will "dry-brine" instead.
 

 

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