Steven Raichlen's Simple Formula For A Foolproof Brine - Tasting Table

"Answering questions in a Reddit Ask Me Anything thread, Raichlen provided his foolproof formula for brine. The main ingredients are sea salt and water. You need a ¾ cup of salt for every gallon of water, with exact measurements depending on how much meat you're brining. Raichlen also suggests tossing in "equal parts of brown sugar and bourbon" as optional additions, or even cinnamon sticks. These will make your brine sweet and bold, adding flavor to the meat as it tenderizes."

"Before delivering his formula for an easy brine, Raichlen briefly explains what brining does to meat. He tells Redditors that "brine relaxes tightly coiled protein molecules, which enables the absorption of liquid and tenderizes the meat." Going a bit deeper, brining works through a process of osmosis. If you leave meat to brine long enough, salty liquid will be pulled into the protein until its salt level is equivalent to that of the brine it's resting in."

A basic brine combines sea salt and water at a ratio of 3/4 cup salt per gallon of water. Optional additions such as equal parts brown sugar and bourbon or cinnamon sticks add sweetness and bold flavor. Brining relaxes tightly coiled protein molecules, enabling the absorption of liquid and tenderizing meat through osmosis. Brining pulls salty liquid into protein until salt levels equilibrate. Brining benefits chicken and pork cuts like breasts, thighs, and chops. Beef generally does not require brining except when making pastrami. Grilled vegetables such as corn, asparagus, peppers, and mushrooms pair well with brined meats.

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