How I Brine
Brining has become my #1 way to take many of the meats we eat to a next level of delicious. Normally we hear of brining a turkey during the Christmas or Thanksgiving Holiday’s. Yes, doing that makes the dinner infinitely tastier. So, I came to the conclusion that it would make chicken, pork and many seafoods even more amazing.
When using a TW Rub & Brine product you can add far more to your dinner when you brine the meat. Normal recipes of brining are simple by using equal parts sugar and salt and a specific time to bath/soak the meat. I add that something special, a TW Rub & Brine flavor to the brining process.
Here are the instructions for how I brine my meats at home for family and friends.
3-2-1
3 tablespoons of my TW Rub & Brine, 2 tablespoons of sugar and 1 tablespoon of salt recipes. You will always want to dissolve the brine ingredients prior to pouring over your meat. Use any kitchen mixing bowl that you have.
CHICKEN
1) Chicken Thighs Boneless 3lbs
a. 3 tble of TW Brine, 2 tble of sugar, 1 tble of salt
b. Brine for 45-55 minutes.
2) Chicken Thighs Bone In w/Skin 4lbs
a. 3 tble of TW Brine, 2 tble of sugar, 1 tble of salt
b. Brine for 60-65 minutes
3) Chicken Breasts Boneless 3.5 lbs
a. 3 tble of TW Brine, 2 tble of sugar, 1 tble of salt
b. Brine for 60-65 minutes
4) Chicken Breast Bone in w/Skin 4.5 lbs
a. 3 tble of TW Brine, 2 tble of sugar, 1 tble of salt
b. Brine for 60-70 minutes
PORK
1) Pork Loin Chops 1.5 lbs
a. 3 tble of TW Brine, 2 tble of sugar, 1 tble of salt
b. Brine for at least 1 hour, up to 3 hours
2) Pork Baby Back Ribs 3.5 lbs
a. 3 tble of TW Brine, 2 tble of sugar, 1 tble of salte
b. Brine for 4-8 hours
Shell Fish
1) Prawns 21-25 Count, Shelled
a. 10-12 pcs - 1 tbl spoon salt, sugar and TW Brine
b. 2 lbs - 3 tble of TW Brine, 2 tble of sugar, 1 tble of salt
c. Brine for only 25-30 minutes
2) White Fish 4-6 oz Fillets x2
a. 2 pcs 1 tbl salt, sugar and TW Brine
b. 4 pcs ¼ cup salt, sugar and TW Brine
c. Brine for only 25-30 minutes.
***Why do we brine?
When we harvest or butcher many of our meats it takes many days to get to our kitchens. During this time the meat will lose water/moisture content, lowering the actual volume of the meat by as much as 30%. By brining the meat we are essentially rehydrating the meat, but with flavor. Not only will you have juicier meat you will have the flavors of your brine throughout the entire loin, fillet etc.
Enjoy and please reach out to me directly with any further questions you may have for technique ideas.