Brining Meat.

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Brining Meat.

Postby Eugene » Mon May 09, 2011 9:58 am

There are a number of brine recipies on the internet. I use a ratio of about 1 cup of salt to a gallon of water. Then add any spices you desire. Using the following method you may only need 1/2 gallon of water or less - so be aware that you don't add to much salt. You could use brown sugar. Brine mixture is your choice.

Wash and clean the meat. 2 plastic bags one inside the other, large enough to contain the meat and brine. You also need a very large bowl, big enough to hold the plastic bags, brine and meat.

Put meat plastic bags, add brine. Then pull up the inner plastic bag tight around meat and brine. Knot inner bag. Same with 2nd bag. Slosh brine around. Store in refirdgerator for a day, two or three. Shake the plastic bags to slosh the brine once or twice a day.

When ready to smoke. Remove meat from brine and let drain/drip.

Make up a rub. Mixture of vegetable oil, a small dash of salt, pepper - actually your choice of spices. Rub the meat. Smoke until meat is fully cooked.

Be aware that the meat will absorb the salt in the brine mixture. You can over do the salt in the brine and rub.
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Re: Brining Meat.

Postby grumpy » Thu May 12, 2011 9:30 am

Been years since I've made brine but I never measured the salt. I added salt till an egg would float until the egg had an area the size of a dime sticking out of the water. Grump
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