{"id":5701,"date":"2020-06-24T06:39:00","date_gmt":"2020-06-24T10:39:00","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5701"},"modified":"2021-11-24T12:05:38","modified_gmt":"2021-11-24T17:05:38","slug":"brining-science-worth-the-effort-for-the-ultimate-meat","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/brining-science-worth-the-effort-for-the-ultimate-meat\/","title":{"rendered":"BRINING SCIENCE WORTH THE EFFORT"},"content":{"rendered":"\r\n<figure class=\"wp-block-image\">\r\n<div id=\"attachment_5731\" style=\"width: 488px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5731\" class=\"wp-image-5731\" style=\"border: 4px solid #000000;\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Brining-blog.jpg\" alt=\"Brining Sciene for the ultimate meat! \" width=\"478\" height=\"263\" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Brining-blog.jpg 500w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Brining-blog-150x83.jpg 150w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Brining-blog-300x165.jpg 300w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\" \/><p id=\"caption-attachment-5731\" class=\"wp-caption-text\">Brining Science for the ultimate meat!<\/p><\/div>\r\n<p>&nbsp;<\/p>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"100\" class=\"wp-image-5026 alignleft\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/web-audio-button.jpeg\" alt=\"Listen to the audio of this blog\" \/><\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-audio\">\r\n<audio class=\"wp-audio-shortcode\" id=\"audio-5701-1\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/BRINING-SCIENCE-WORTH-THE-EFFORT-FOR-THE-ULTIMATE-MEAT-BLOG-FULL-AUDIO.mp3?_=1\" \/><a href=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/BRINING-SCIENCE-WORTH-THE-EFFORT-FOR-THE-ULTIMATE-MEAT-BLOG-FULL-AUDIO.mp3\">https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/BRINING-SCIENCE-WORTH-THE-EFFORT-FOR-THE-ULTIMATE-MEAT-BLOG-FULL-AUDIO.mp3<\/a><\/audio>\r\n<\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">BRINING SCIENCE -You\u2019ve likely heard the term brining and might have a general understanding of what is involved when a brine solution is applied to meat, but have you ever understood the simplicity of how brining improves overall quality and flavor?\u00a0 For all you science geeks, yes we&#8217;ve covered the scientific principles here but please don&#8217;t lose sight that this process is relatively easy and the little time invested will certainly lead to favorable results for your taste buds!<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Let\u2019s equip you with the science behind <a href=\"https:\/\/en.wikipedia.org\/wiki\/Brining\">brining <\/a>and a guide on producing a successful brine solution for meats, poultry and fish.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><strong><em>All Science Brining- Osmosis and Diffusion<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><span class=\"wpsdc-drop-cap\">B<\/span>rine is a <a href=\"https:\/\/www.smokinlicious.com\/blog\/salt-choices-how-much-and-what-kind\/\">salt<\/a> and water solution used to soak food in, usually meat proteins, to improve the overall quality by a change in the structure of the proteins in the muscle of the brined meat.\u00a0 There are three primary reasons to brine: texture, flavor, and moisture retention.\u00a0 To get these results, osmosis must take place.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Osmosis is the movement of a higher concentration of water to a lower concentration of water through a semi-permeable membrane.\u00a0 To create osmosis, you must start with a solution. The water being solvent (higher percentage of water) and the salt being the solute (lower percentage of salt to the water percentage).<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">With a balanced solution, brined proteins have an increased level of moisture when compared to non-brined proteins.\u00a0 Now, know up front, that you certainly could soak a protein in plain water and have it gain moisture but this process would be much slower than if you add salt to the water.\u00a0 Also, proteins don\u2019t bind to water as effectively during the cooking process which is why salt is introduced when cooking.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Here\u2019s the process of a brine: Salt is sodium chloride (NaCl) and when dissolved into water, it breaks into a positively charged sodium ion and negatively charged chloride ion.\u00a0 Both these ions will diffuse throughout food flowing from areas of higher concentration to areas of lower concentration.\u00a0 It takes 100-1,000 times longer for salt to diffuse into food than heat.\u00a0 The negatively charged ions repel one another creating gaps in the muscle fiber for water to enter the food product.\u00a0 The food protein will then bind water more tightly which prevents the muscle fibers from shrinking and squeezing water out during the cooking process.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><strong><em>Brining-\u00a0<\/em><\/strong><strong><em>Three <\/em><\/strong><strong><em>Strategies<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><span class=\"wpsdc-drop-cap\">T<\/span>here are three recognized methods of brining: Dry Rub Brining, Gradient Brining, and Equilibrium Brining.<\/p>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\"><strong>Dry Rub Brining:<\/strong><\/h4>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">This is likely the most widely used form of brining as it is fast and easy.\u00a0 Salt and other dry ingredients like herbs and spices rubbed onto the surface of the meat.\u00a0 How do you know the percentage of salt?\u00a0 Start by calculating 1% of the proteins weight.\u00a0 For example, if you are doing a rack of pork ribs that weigh 3 pounds, the amount of salt used in the dry rub would be 1% of that weight minus the bone weight, which is generally calculated as 40% of the gross weight.\u00a0 Thus, that 3 pound rack of ribs would be reduced to 1.8 pounds for the calculation of salt at 1%.<\/p>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\"><strong>Gradient Brining:<\/strong><\/h4>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">This is referred to as a traditional brining method as is includes a 5-10% salt content which after the food is soaked in the brine solution, the surface of brined foods is rinsed under cold water to remove excess sodium from the surface.\u00a0\u00a0 Salt is dissolved into water with the amount of salt used determined by the desired brine <a href=\"https:\/\/www.britannica.com\/science\/salinity\">salinity<\/a>, again, usually between 5-10% of the weight of the water (desired brine salinity X water weight = salt weight).\u00a0 As an example, it takes 1,000 grams of water to cover chicken.\u00a0 If we want 5% salinity, then we would require 50 grams of salt in our brine solution (1,000g X .05 (5%) = 50g salt).<\/p>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\"><strong>Equilibrium Brining:<\/strong><\/h4>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">This method of bring requires a salt or salinity meter to read the salt content in the brine solution during the brining process.\u00a0 The goal is to have the parts per million (PPM) on the meter drop to half of its initial reading.\u00a0 This is the state of equilibrium and brining is complete.\u00a0 This method requires you to calculate the PPM \u2013 1 parts per million equals 1mg\/1,000g.\u00a0 1g = 1,000mg.\u00a0 If you desire a 1% salt water solution, dissolve 10g or 10,000mg of salt into 1,000g or 1,000,000mg of water producing a salt content of 10,000PPM.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><strong><em>A Bit of Sweet<\/em><\/strong><\/h2>\r\n<p><!--more--><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><span class=\"wpsdc-drop-cap\">A<\/span>lthough we refer to a brine as a salt and water solution, there is a third component to consider for use.\u00a0 Sweetener usually in the form of sugar but can be honey, or even a sugar-based soda.\u00a0 Although sugar does nothing for the texture of the brined meat, it does add flavor and promotes better browning of the skin.\u00a0<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Once you have your brine solution, there are a few methods to speed up the brining process.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5704\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/jaccard.png\" alt=\"Jaccard meat tenderizer \" width=\"463\" height=\"414\" \/>\r\n<figcaption><strong>Jaccard <\/strong><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">The first method is a Jaccard, a mechanical meat tenderizer.\u00a0 A Jaccard tenderizer utilizes several rows of thin, penetrating blades, honed to a razor sharp edge on two sides that cooks can press into the meat\u2019s surface, to create a series of small channels that break up the tough tissue and create a more tender texture.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"358\" height=\"535\" class=\"wp-image-5702\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/injector.png\" alt=\"Injection tube for adding brine deep into food \" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/injector.png 358w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/injector-100x150.png 100w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/injector-201x300.png 201w\" sizes=\"auto, (max-width: 358px) 100vw, 358px\" \/>\r\n<figcaption>Injection<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">The second, is injection.\u00a0 A special marinade\/brine injector dispenses the brine to the interior of the meat, thus, speeding up the process of diffusion.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"198\" height=\"189\" class=\"wp-image-5703\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/vacuum-tumbler.png\" alt=\"Vacuum brining machine \" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/vacuum-tumbler.png 198w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/vacuum-tumbler-150x143.png 150w\" sizes=\"auto, (max-width: 198px) 100vw, 198px\" \/>\r\n<figcaption>Vacuum brining<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">\u00a0The last method is vacuum tumbling.\u00a0 This process \u201ctumbles\u201d proteins and brines\/marinades together under vacuum.\u00a0 The combination of low atmospheric pressure and the tumbling process can reduce the time needed for brining to mere minutes.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><strong><em>Brining Guide<\/em><\/strong><\/h2>\r\n<p><!--more--><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><span class=\"wpsdc-drop-cap\">T<\/span>he goal of a brine is to produce juicy, tender and seasoned items. Overall, brining foods adds less than 1\/8 teaspoon of salt equivalent to your overall daily sodium consumption so you can brine without worry about exceeding the recommended sodium allowances.<\/p>\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5725 alignnone\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/marinatiing-table-1-1024x1024.jpg\" alt=\"Smokinlicious Brine guide\" width=\"650\" height=\"650\" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/marinatiing-table-1-1024x1024.jpg 1024w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/marinatiing-table-1-150x150.jpg 150w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/marinatiing-table-1-300x300.jpg 300w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/marinatiing-table-1-768x768.jpg 768w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/marinatiing-table-1.jpg 1080w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/>\r\n<figcaption>Smokinlicious Brine guide<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">SmokinLicious\u00ae Products:<\/h2>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><a href=\"https:\/\/www.smokinlicious.com\/blog\/wood-chunks-double-and-single-filet\/\">Smoking Wood Chunks- Double and Single Filet<\/a><\/h3>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><a href=\"https:\/\/www.smokinlicious.com\/blog\/wood-chips-grande-sapore\/\">Wood Chips- Grande Sapore\u00ae<\/a><\/h3>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><a href=\"https:\/\/www.smokinlicious.com\/blog\/minuto-chip-page\/\">Wood Chips- Minuto\u00ae and Piccolo\u00ae<\/a><\/h3>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\">\r\n<div id=\"attachment_5025\" style=\"width: 160px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5025\" class=\"wp-image-5025\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/web-chunk-dude-with-glasses-and-reading.jpeg\" alt=\"More related reading on Brining and other smoking &amp; grilling tips and techniques see our directory on previous blogs!\" width=\"150\" height=\"150\" \/><p id=\"caption-attachment-5025\" class=\"wp-caption-text\">More related reading on brining and other smoking &amp; Grilling tips and techniques see our directory on previous blogs!<\/p><\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Other valuable information:<\/h2>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">&#8211;<a href=\"https:\/\/www.smokinlicious.com\/blog\/salt-choices-how-much-and-what-kind\/\">SALT CHOICES: HOW MUCH AND WHAT KIND?<\/a><\/h3>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">&#8211;<a href=\"https:\/\/www.smokinlicious.com\/blog\/grilling-smoking-questions-answers-that-may-surprise-you\/\">GRILLING &amp; SMOKING QUESTIONS\/ANSWERS THAT MAY SURPRISE YOU!<\/a><\/h3>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><a href=\"https:\/\/www.smokinlicious.com\/blog\/so-you-want-to-make-your-own-dry-rub\/\">-SO YOU WANT TO MAKE YOUR OWN DRY RUB<\/a><\/h3>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">&#8211;<a href=\"https:\/\/www.smokinlicious.com\/blog\/why-is-my-barbecue-meat-dry\/\">WHY IS MY BARBECUE MEAT DRY??<\/a><\/h3>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\">\r\n<div id=\"attachment_5024\" style=\"width: 160px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5024\" class=\"wp-image-5024\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Dr-Smoke-for-Blog-Web-page-.jpeg\" alt=\"Dr. Smoke- follow our brining guide \" width=\"150\" height=\"150\" \/><p id=\"caption-attachment-5024\" class=\"wp-caption-text\">Dr. Smoke- You can&#8217;t go wrong by following our easy brining recommendations!<\/p><\/div>\r\n\r\n<\/figure>\r\n","protected":false},"excerpt":{"rendered":"<p>BRINING SCIENCE -You\u2019ve likely heard the term brining and might have a general understanding of what is involved when a brine solution is applied to meat, but have you ever understood the simplicity of how brining improves overall quality and flavor?\u00a0 For all you science geeks, yes we&#8217;ve covered the scientific principles here but please [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,1,3],"tags":[1330,668,1332,1331,1333,1334],"class_list":["post-5701","post","type-post","status-publish","format-standard","hentry","category-cooking","category-general-smoking-information","category-smoking-tips","tag-brine","tag-brining","tag-brining-times","tag-brining-tips","tag-brining-types","tag-salinity"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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