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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

takosito ·

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  • Re: Brining...Am I doing it wrong?

    I normally use 1 Tablespoon of Kosher or sea salt per cup of water. Also add 1 Tablespoon of brown sugar per cup of water. Add any other spice that you want the meat to be impregnated with the flavor, but be careful with the herbs, as they tend to overpower other flavors.

    Taste the brine before you put the meat inside. It should be salty, but not extremely salty that tastes disgusting. 

    Its always better to have the meat in one piece and cut it after the brine, so you can push forward the brining time, without getting salty or mushy meat.

    Rinse and pat dry the meat after the brine, and enjoy a flavorful cut.