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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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11-05-2017, 05:51 AM | #1 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,440
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Why Brining Keeps Turkey and Other Meat So Moist
A food scientist explains how a soak in a salt solution makes lean meat, like turkey, juicier and more flavorful
Brining enhances juiciness in several ways. First of all, muscle fibers simply absorb liquid during the brining period. Some of this liquid gets lost during cooking, but since the meat is in a sense more juicy at the start of cooking, it ends up juicier. We can verify that brined meat and fish absorb liquid by weighing them before and after brining. Brined meats typically weigh six to eight percent more than they did before brining—clear proof of the water uptake. http://www.finecooking.com/article/w...-meat-so-moist Think I will brine this years turkey and use Jack Daniel's to baste it. Flambé your Jack Daniel's to get out the alcohol before basting. Add a bit of honey or maple syrup to your basting liquid. Rinse the turkey well after brining then dry it well. Rub turkey with butter cook at 500 degrees for 10 minutes to brown then down to 350 degs. till internal temp reaches 165 degs. minimum. The lower the temp. you cook at takes longer time but reduces shrinkage. Just get that internal temp. to 165 degs.
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11-05-2017, 07:46 AM | #2 |
slug
Join Date: Apr 2010
Location: swampeastmissouri
Posts: 50,955
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I might just have to go to 4th's house
for Thanksgiving dinner this year... I'll bring the dressing Sir |
11-05-2017, 09:49 AM | #3 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,440
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11-05-2017, 11:06 AM | #4 |
slug
Join Date: Apr 2010
Location: swampeastmissouri
Posts: 50,955
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The Head Nurses?
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11-05-2017, 11:08 AM | #5 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,440
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11-05-2017, 11:36 AM | #6 |
slug
Join Date: Apr 2010
Location: swampeastmissouri
Posts: 50,955
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......
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11-05-2017, 02:31 PM | #7 |
Statistical Error
Join Date: Mar 2006
Location: Homeless
Posts: 43,667
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I take it this salt solution is not the same as curing salt. Meat rubbed down with it tend to expell water, not absorb it.
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11-05-2017, 08:49 PM | #8 |
Moderator
Join Date: Mar 2006
Posts: 66,492
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I smoked a pork butt today after brining it for 20 hours in an apple juice based brine.
It didn't turn out quite right, but tasted good. It was windy as hell and I couldn't keep my smoker's temperature right - even with a blazing fire in the fire box.
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11-06-2017, 12:19 AM | #9 |
Dud
Join Date: Nov 2014
Posts: 2,507
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OK MasterChefs, a question; I used to brine all the time. Not for the last several years though. The last time I brined, that bird was salty as all getout and just about inedible.
Any ideas what happened? cerberus PS. venison, hawg, pheasant and quail I soak for 24 hours in milk. |
11-06-2017, 02:31 AM | #10 | ||
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,440
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Quote:
Quote:
Did you rinse the bird very well when done brining? |
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