Universal Formula For Brining
Posted: Mon Nov 13, 2023 10:33 am
In case anyone could use it, here's a tutorial on brining meats. It is from Cook’s Illustrated magazine, done by the America's Test Kitchen people.
Universal Formula For Brining
From Cook’s Illustrated magazine
Basic Brine
Cold water 1 quart
Salt ½ c Diamond Crystal kosher OR ¼ c + 2 TBS Morton kosher OR ¼ c. table salt
Sugar ½ cup
Amt of Brine 1 quart per pound of food, not to exceed 2 gallons brine
Time 1 hour per pound, but not less than 30 minutes or more than 8 hours
** when brining multiple items, time is based on weight of a single item (for example, use weight of 1 of 4 pork chops being
brined)
Brine for High-Heat Roasting, Broiling or High-Heat Grilling
Cold Water 1 quart
Salt ¼ c Diamond Crystal kosher OR 3 TBS Morton kosher OR 2 TBS table salt
Sugar 2 tablespoons
Amt of brine 1 quart per pound of food, not to exceed 2 gallons brine
Time 1 hour per pound, but not less than 30 minutes or more than 8 hours
** when brining multiple items, time is based on weight of a single item (for example, use weight of 1 of 4 pork chops being
brined)
Kosher vs Table Salt
Both can be used to make a brine. We prefer kosher salt because it has a cleaner flavor than table salt. Essentially, kosher salt is less salty than table salt. A cup of table salt weighs about 10 ounces, while a cup of kosher salt (depending on crystal structure of brand bought) weighs between 5 and 8 ounces. To simplify the math, we use Diamond Crystal Kosher Salt, which weighs 5 ounces per cup, making it exactly half as strong as table salt. If you buy another brand of kosher salt, see chart above.
Best Candidates For Brining
Cornish Hen: whole, butterflied
Chicken: whole, parts, butterflied
Pork: loin, tenderloin, chops, fresh ham
Turkey: whole, breast, parts, butterflied
Seafood: whole side of salmon (when grilling or smoking), shrimp
Beef and lamb do not benefit from brining as they are generally eaten rare or medium rare and not cooked as long so they don’t lose much of their natural moisture. Same with gamier, fattier birds like duck and grouse.
Universal Formula For Brining
From Cook’s Illustrated magazine
Basic Brine
Cold water 1 quart
Salt ½ c Diamond Crystal kosher OR ¼ c + 2 TBS Morton kosher OR ¼ c. table salt
Sugar ½ cup
Amt of Brine 1 quart per pound of food, not to exceed 2 gallons brine
Time 1 hour per pound, but not less than 30 minutes or more than 8 hours
** when brining multiple items, time is based on weight of a single item (for example, use weight of 1 of 4 pork chops being
brined)
Brine for High-Heat Roasting, Broiling or High-Heat Grilling
Cold Water 1 quart
Salt ¼ c Diamond Crystal kosher OR 3 TBS Morton kosher OR 2 TBS table salt
Sugar 2 tablespoons
Amt of brine 1 quart per pound of food, not to exceed 2 gallons brine
Time 1 hour per pound, but not less than 30 minutes or more than 8 hours
** when brining multiple items, time is based on weight of a single item (for example, use weight of 1 of 4 pork chops being
brined)
Kosher vs Table Salt
Both can be used to make a brine. We prefer kosher salt because it has a cleaner flavor than table salt. Essentially, kosher salt is less salty than table salt. A cup of table salt weighs about 10 ounces, while a cup of kosher salt (depending on crystal structure of brand bought) weighs between 5 and 8 ounces. To simplify the math, we use Diamond Crystal Kosher Salt, which weighs 5 ounces per cup, making it exactly half as strong as table salt. If you buy another brand of kosher salt, see chart above.
Best Candidates For Brining
Cornish Hen: whole, butterflied
Chicken: whole, parts, butterflied
Pork: loin, tenderloin, chops, fresh ham
Turkey: whole, breast, parts, butterflied
Seafood: whole side of salmon (when grilling or smoking), shrimp
Beef and lamb do not benefit from brining as they are generally eaten rare or medium rare and not cooked as long so they don’t lose much of their natural moisture. Same with gamier, fattier birds like duck and grouse.
