How to Brine Meat

Brining is the process of soaking lean meats in a salt solution and the result is insanely tender and flavorful meat! Learn everything you need to know about how to brine meats in this comprehensive tutorial.

Most of us have heard of people brining their Thanksgiving turkeys but brining is a food prep method that deserves recognition year round. It is perfect for making lean meats like chicken breasts, pork chops, and pork tenderloins jiucy and more flavorful.

What is brining?

Brining is simply soaking meat in a salt water solution. It can be as simple as water and salt or you can add in additional flavors such as sugar, herbs, or spices.

You can also dry brine, but we will focus on that another day!

What does brining do to meat?

The meat soaks in the salt water solution, leaving them more moist and juicy. All meats lose some moisture as they cook so adding in a big dose of moisture before cooking ensures you don’t end up with dry meat.

The salt in the brine also helps denature the protein in the meat’s muscle fibers, which essentially means it dissolves them and allows them to retain more moisture.

Read all about the science of brining here.

What meats can you brine?

Most lean meats will benefit from brining before cooking. Lean meats have less fat and are more likely to dry out while cooking and end up bland as well.

Pork chops, pork loin, pork tenderloin, chicken breasts, whole chickens, and turkey are all great candidates for brining.

I do not recommend brining beef of lamb as they have a higher fat content and don’t need to be cooked to as high of temperatures so they tend to be juicy and flavorful without brining.

How to brine: step by step

1. Mix together the water and salt in a large container.
2. Transfer mixture to a resealable bag and add meat. Squeeze out extra air and seal.
3. Set in the refrigerator for the allotted amount of time (see below.)
4. After soaking remove the meat from the bag and pat dry before cooking.

How long to soak meat in brine

Chicken breasts – 1-2 hours

Pork tenderloin – 1-2 hours

1″ thick pork chops – 1-2 hours

Whole chicken – 4-6 hours

Turkey breast – 4-6 hours

Whole turkey – 12-24 hours

Pork loin – 12-24 hours

Can you freeze brined meats and poultry?

Yes, you can freeze the meat after brining. Simply pat dry after removing from the brine and freeze as normal. Use within 3 months for the best taste and texture.

If you try this recipe please comment and rate it below, I love hearing from you!

Print