Brining adds moisture and flavor to meats. When used for brining, vinegar adds even more flavor, than using the classic salt and water combination. Brining, which is similar to marination, uses osmosis to push the flavors into the cell membranes of the meat. It takes a few hours to brine meats, but you won't have a piece of dried out chicken or pork again.
Things You'll Need
- 2 cups water
- Large plastic bag
- Large pot
- 1 cup kosher salt
- 2 cups vinegar
- Paper towels
Pour 2 cups of cool water into a large, sealable plastic bag or large pot. Add one cup of kosher salt to the water. Boil two cups of vinegar.
Pour the cooled vinegar into the bag with the water. Stir to dissolve the remaining kosher salt. Add the meat. Any kind of meat can be used for a vinegar brine.
Seal the bag or cover the pot. Place meat in the refrigerator. Allow whole chicken or turkey to brine for 8 to 12 hours. Brine chicken parts like the leg quarters and breast for 1 hour. Pork, beef and lamb brine for 12 to 24 hours.
Take the meat or poultry out of the bag or pot and pat dry with paper towels. Discard the brine. The meat is now ready to cook to your liking.
Tips & Warnings
- Make sure that the brining liquid covers the meat. If you come up a little short, add a little more water.
- Do not use frozen meat for brining; allow the meat to thaw.
- Cross contamination can occur if the brine is reused.
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