Lesson 4: Rubs, Brines, Marinades & Classic Combos

Brines

Brines and marinades are liquid flavoring agents. The significant difference between a marinade and brine is that salt is the key element of a brine – a brine can be simply salt and water without any other flavors. The main purpose of a brine is to add enough salt and water to certain meats so that during cooking the meat will stay nicely flavored and moist – even if slightly overcooked or held for a time before serving. Appropriate meats for brining are those that are lean with mild flavors. These include pork (especially the chops, tenderloin, or roasts advertised as “the other white meat”), poultry, and shrimp.

The standard formula for a brine differs based on what salt you use. I use Kosher salt – which has larger crystals and dissolves more easily – and I use the Diamond brand which has a flavor I prefer, but is less salty than Morton’s Kosher salt. For every two quarts of water, I use ½ cup of salt and ¼ cup of sugar, (if I’m looking for a little sweetness). If you use other salts or have a different preference for salt, feel free to adjust these ratios.

To make the brine, add the salt and sugar to half the water and bring the mixture to a boil, then stir to dissolve the salt and sugar. Meanwhile, chill the rest of the water. When the salt and sugar is dissolved, add the warm liquid to the chilled liquid. Make sure the brine is at least room temperature before adding the meat.

Except for very large birds, I find the best brining container to be freezer zip lock bags. You will need enough brine to cover the meat completely. To brine turkeys, I use a large plastic pail designed to allow bread to rise. For a complete discussion of brining, see The Basics of Brining at Cooks Illustrated’s web site.

Alton Brown has several brine recipes in his book that add flavor as well as moisture– the following is a mild brine he uses overnight with poultry and pork:

• 1-quart vegetable stock, (water works well too)
• ½ cup kosher salt
• ¼ cup dark brown sugar
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 quart orange juice, chilled

Heat 2 cups of the stock with the salt, brown sugar, peppercorns and bay leaves and bring just to a boil. Stir to dissolve the sugar and salt. Add the remaining stock, the orange juice and 2 quarts of ice water, and pour into a 2-gallon bucket. When cooled, add the meat, and let it brine for at least 8 hours and up to 48. Pat dry and cook.

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