How does brining work (really)?

theyolksonyou

@focker if you disagree that I'm not that smart, thanks.  If you don't think nature love equilibrium, might I suggest you study thermodynamics, fluid dynamics, chemistry or atomic structure.

either way, it's all good!

500

I've done wet brining in the past, and yes it did help to keep the meat moister. Now, I've found dry brining to be simpler and just as effective if not more effective. I think simply adding a good amount of kosher salt to the meat 3 to 6 hours before cooking helps to retain the natural moisture in the meat. For me, I like the natural taste of the meat more than a "flavored" meat by the wet brine. 

Focker

jeffwit said:

Didn't mean to start a war....

Thanks again for all the info. It somewhat makes sense now why it works.

No problem, hope you learned something from all this.  And I sincerely apologize for the highjack.  Sometimes I loose focus, trying to achieve true enlightenment by being able to aid, disprove, and troll simultaneously.