Brining in Soy Sauce

Botch · July 2013

I've been experimenting with some small, maybe 3/4" thick pork loin cutlets and how to brine them. The first one I tried, I used enough water to cover the meat, one tablespoon of salt, and then two tablespoons of soy sauce (which has a lot of salt in it already), brined for about 2 hours and then rinsed. Rinsed, dried, and grilled low/direct. Good color, juicy, but slightly underseasoned and I couldn't taste the soy at all.

Today, I covered a cutlet fully with soy sauce (I buy it by the half-gallon), with a pinch of sugar to improve the browining. Same 2 hours, same grilling technique. This one browned magnificently (a pinch of sugar is really magic), wonderfully juicy again, but overseasoned and the soy taste was a bit too strong.

Next time, I'll either brine it for just an hour, or do a 50/50 cut with water, and sugar, for the 2 hours; that should about do it right.

Anyone else experiment with soy as the brining agent? What ratios do you use?

Skiddymarker · July 2013

Basically, IMHO, anything with soy and sugar comes out to be teriyaki. Equal parts soy and water, some sugar, garlic, onion, ginger and wooster sauce. Sometimes a touch of vinegar or lemon juice to add some acid. Usually marinate for 1-3 hours. Works for chicken and pork....

I have the better part of a half gallon of soy, might just make up some marinade....Thanks

gdenby · July 2013

I often soak various cuts of pork or chicken pieces in soy sauce. What I found most effective is to put the meat into plastic bag(s), and add enough soy that the meat is coated, and some portions are in about 1/8" of soy once the bag was sealed. Then, at least 4 hours in the fridge, turning and squishing the meat several times to ensure every part was exposed to the liquid evenly. Max, 8 hours.

The effect depends a lot on the quality of the soy. Lee Kum Kee brand double strength soy in 4 hours makes the meat both too salty, IMO, and to soyish.

sumoconnell · July 2013

Agreed.. with both of you.

I like a teriyaki marinade call "Wiki Wiki Teriyaki" from Soy Vay. I'll spice it up with some minced serrano (I call that 'crack sauce', try it once and you're hooked). I like most things with crack sauce.. esp. lollipop chicken.

If I want something super rich/salty I use "Dales", that can overpower so use sparingly. I bet Dales would be good for a rib roast where you need that strength.

Richard Fl · July 2013

Here is a mixture I like to use. For me Dales is tooo salty.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170250&catid=1

fishlessman · July 2013

with chicken and pork i sometimes use 2 tbls soy, 1 tbls fish sauce, 1 tsp sugar and marinade in a bag for 2 hours. serve it with a side of sweet red chili thai dipping sauce. the sweatness of the sauce goes well with the saltiness of the soy

boatbum · July 2013

I don't really brine much - well hardly ever.

I do like the soy flavor - I put the meat in a Ziploc bag with a few tablespoons of soy ( or teraki) and refrig for a couple of hours. Reasonable taste profile.

Botch · September 2014

<Bump>

Tried again today, this time with a 50/50 mix of soy and water, 2 hour soak, and I forgot the sugar. Seasoning was spot-on, probably the juiciest chop I've ever made. Soy flavor was again just a bit too prominent. I have the other chop in the brine now for supper, with sugar, for just an hour, we'll see how that one comes out.

Mickey · September 2014

Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water.. I would add some soy.

THEBuckeye · September 2014

I use Soy for steaks. Marinate for an hour or so. Try it w/ a rib-eye.

My dad passed this on - not sure where he learned it.

You won't believe the result!

GulfCoastSmoker · September 2014

I have a brine mixture that I have had a lot of luck with, I have never used with pork just chicken but it should work fine. The measurements are for a whole chicken. 8 cups water, 1/3 cup sugar, 3/8 cup salt, 1/8 cup olive oil, 1/4 cup Worcestershire, 1/8 cup soy sauce, 4 garlic cloves, 1/2 teaspoon pepper, 1/2 teaspoon thyme, 1/2 teaspoon rosemary. I put it all in a pot, bring it to a boil for a couple of minutes then let it cool down either by time or by adding ice. Then I throw the half chicken in a gallon ziploc an let it sit for overnight usually.

RiverDoc · September 2014

We really like to use oil, soy sauce, a little Worcestershire, and some Dijon mustard.

Brining in Soy Sauce

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