How to avoid ridiculously salty results when brining?
Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
Best Answer
Did you rinse the ribs well enough before cooking? Brined food should be rinsed several times to remove brining solids from the surface of the food before cooking.
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How do you make a brine less salty?
If you accidentally make a very salty brine, add more water to dilute it or significantly decrease the brining time.What happens if too much salt in brine?
Taste of Home notes that if you leave your meat brining for longer than you should, it can get really salty. Not only that, but the excess salt can cause the protein to break down and the meat to become mushy. The same report states that when the meat becomes mushy, there's no salvaging it.Should a brine taste very salty?
Properly brined meat shouldn't taste salty, just very juicy with good flavor. But do reduce the amount of salt called for in the recipe; that is, don't add salt until the dish is at a point where you can taste it and judge.Does brining make meat taste salty?
Nope. Brine's saline content has nothing to do with how salty the finished product will be, it's way more scientific than that. Salinity, depending on its strength, partially dissolves meat's muscle fiber (that which makes it tough), making it tender.More answers regarding how to avoid ridiculously salty results when brining?
Answer 2
A typical brine is 5% salt by weight. You are then left with the question of how long to leave the meat in the brine. In the case of pork ribs, they're little and need less time than say a whole chicken or a turkey. I'd suggest you go short, like 4 to 6 hours to start.
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