The issue of whether or not to salt a steak in advance is ancient, but I think it's fair to say that there is at least some consensus that salting meat is assoc
I put some pork chops in a brine solution almost 48 hours ago, put it in a metal bowl, covered the top of the bowl with plastic wrap and stuck it all in the fri
I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but
I cooked up a bunch of beef to slice into luncheon meat, and did some reading afterwards... and have decided that I want the meat to be brined, so it is more te
So last year I made a phenomenal brine with kosher salt, pure maple syrup and a few seasonings. I loved the turkey, it was awesome. However the pan drippings th
I bought a large quantity of smoked cuts of pork (Ham, Sausage and bacon) and find it is too smokey. Is there anything I can do prior to cooking or method of c
I fermented some carrots (anaerobic, salt brine method) & they turned out great. But the water was really cloudy & not esthetically pleasing, so I dumpe
I didn't realize that I thawed so much chicken to brine. I don't need half of it so is it safe to freeze the half portion again? It was thawed in salt water i
I'm trying to make Polish style cucumbers in brine (ogórki kiszone) but my jars are too small to fit cucumbers I can get in the supermarket. Can I just c
I have read various recipes for brining (or marinading) meat and they say everything from 2 hours to 2 days. For a pork tenderloint 2.5" in diameter, how long c
I was looking forward to trying out brining a turkey this year. But I have ended up in the UK for Thanksgiving and have had to buy a "butter-basted" turkey. I
If I brine a turkey in a solution of 1/2 cup of salt per 1 gallon of distilled water, how do I tell how cold it can get before the brine freezes? Here in Ameri
I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sa
I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cu
I have been putting up Kirby cucumbers following Grandma's recipe for over 30 years using just 1 tablespoon of kosher salt, garlic, spices, dill, alum and water
I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will
Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a b
I would like to brine my turkey on Tuesday. Take it out of the brine Wednesday, rinse it and keep it in the refrigerator until I roast it on Thursday. Is this o
I would like to brine a brisket for pastrami but would prefer not to use curing salt. Does himalayan salt in brine make brisket pink as if using curing/pickl
Please click here for a video showing the problem Causes for concern: The container ended up pressurizing somewhat, so whatever was in there was breaking down