Brining 101

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SmokinOkie

Brining 101

Post by SmokinOkie » Thu May 07, 2009 1:49 am

Not sure how much of the Brining phenomenon has hit down under, but it's been big here for a number of years, but it's still one of the more recent fads.

I've actually been brining for over 20, back to the tim it was a "chefs secret".

It's great for Poultry as well as Pork. When done right, it's a way of getting flavor to penetrate deeper into the meat. It's not marinading, which only penetrates so far and marinades are technically acidic. We do our chicken and turkey this way all the time. We also do certain cuts of pork that way.

Here's a link to brining 101 that I authored (the link is to the article at Cookshack which sponsors me as a BBQ competitor)):

Brining 101

Smokin'

[Mod Edit- Moved from poultry Recipes] Please note, the recipe section is for recpes ONLY......


Captain Cook
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Post by Captain Cook » Thu May 07, 2009 8:22 am

Great article Russ
Extremely well written and covers the subject in terms that people can understand.

Thanks

Phil aka Captain Cook

Davo
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Post by Davo » Sat May 09, 2009 8:04 am

Russ, that is a great website explaining the brining process very clearly.

It's difficult if not almost impossible (unless you venture into a well known Jewish area) in Sydney to get Kosher Salts.
I don't know any Jewish folks so It's hard to know what they may use.
I have tried the brining process before and have used ordinary Cooking salt.
I try to use the sea-salt rather than any other kind.

Thankyou for posting it here, it's a great reference.

Cheers

Davo
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urbangriller
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Post by urbangriller » Sat May 09, 2009 11:14 am

Kosher salt is flaked, so it disolves easier, in a rub the crystals are smaller and therefore less agressive, but beyond that, the chemical composition is still salt!

Cheers
Chris
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Post by Davo » Sat May 09, 2009 11:37 am

G'day Chris,

SAXA makes a Flake sea salt so that should be as close as you'll get for Kosher, what do you think?

I've been using cooking sea salt for marinating & Dry rub purposes.

There is a business in Melbourne that imports American Foods and they have the Mortons Kosher salt. They also have some interesting sauces & rubs too but I beleive even they have lots of problems with Australian Quarantine Dept. getting some stuff over here and lots of stuff gets held up or delayed on our ports.

http://www.usafoods.com.au/contact.php

Might be worth a look at.

Cheers

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urbangriller
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Post by urbangriller » Sun May 10, 2009 7:01 pm

I'm thinking flaked sea salt will be close enough.

I had some flaked salt from the murray river once, pinkish and had a great flavour, no idea where to get it now!

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

The Tree Guy

Post by The Tree Guy » Sun May 10, 2009 8:31 pm

My local fruit & veg market sells it, [the Murray one] I'll find out the supplier.

Captain Cook
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Post by Captain Cook » Mon May 11, 2009 12:00 am

I buy sea salt and grind it up in my mortar and pestle. I use this for all my cooking.

Cheers

Phil aka Captain Cook

The Tree Guy

Post by The Tree Guy » Mon May 11, 2009 6:45 pm

Murray River Salt.

Sunsalt.

4 Bothroyal Ct

Mildura.

Phone 03 5021 5355

Email, [email protected].

Website, www.sunsalt.com.au/

urbangriller
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Post by urbangriller » Mon May 11, 2009 10:18 pm

Awsome!

The Murray River Salt is really good!

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

SmokinOkie

Post by SmokinOkie » Wed May 13, 2009 12:40 am

You can actually use any salt, you just need to figure out the density differences.

Coarse/flake sea salt would probably be a good substitute.

Equivalents:
1 cup table salt =
1 1/2 cups mortons kosher salt
2 cups diamond krystal kosher salt

I use table salt any more, I get it in 5kg bags pretty cheap (I do a lot of brining)


Basic one cup to one gallon. You can adjust slightly up or down based on your tastes

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Post by paulr » Sat May 16, 2009 9:17 am

I'm cooking some chook today...
WIll brine and let you guys know how I go.
I've only done brined turkey and it has been with excellent results.
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Angryman65
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Re:

Post by Angryman65 » Fri Apr 05, 2013 4:47 pm

urbangriller wrote:I'm thinking flaked sea salt will be close enough.

I had some flaked salt from the murray river once, pinkish and had a great flavour, no idea where to get it now!

Cheers
Chris
I've been getting it at the Deli / Fresh food market in Canberra and have seen it in the "Foodie" delis.
Got a mate who lives near where they make it and he suggested the site, found their WA distributors list.Western Australia

Food Station in Perth, The Grocer in Claremont or Blue Cow Cheese Company in Belmont. No idea where these palces are so don't know if it helps. You can also buy it online at "The Australian Gourmet Pantry" webiste
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sydking
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Re:

Post by sydking » Fri Apr 05, 2013 4:55 pm

urbangriller wrote:Kosher salt is flaked, so it disolves easier, in a rub the crystals are smaller and therefore less agressive, but beyond that, the chemical composition is still salt!

Cheers
Chris
Exactly my thought, This is why i like recipes with weight rather then quantity

Otherwise your half cup of table salt will be about triple that in kosher/flaked style

sydking
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Re: Brining 101

Post by sydking » Fri Apr 05, 2013 4:56 pm

Heck, I even brine with things like Vegeta

The left over juice form the picked onion jars works a treat too with a little extra salt, The sugar and vinegar is already done for you :)


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