How can I bring the brine?

If you want to be a brine, you must soak it in water with a high concentration of salt with optional addition of additional spices or flavors. Mix the salt into the water with one piece of one part salt for 16 parts of water to create plenty of salt water so that the chest is completely immersed. You can also add any other spices that easily add its taste to the water, such as sugar, herbs or marinades. The Brisket should be soaked for 24 to 72 hours at a temperature below 40 ° Fahrenheit (4.4 ° C. It is a popular form of marination, especially if the meat is to be smoked. Brining is a relatively simple process and in its most basic case it requires the chest to be immersed in salt water for several hours. Smaller salt flavors, but also prevent increased moisture retention, which is one of the main purposes of brining., because of its lower density, should be added at the speed of one piece salt to eight parts of water.

spices, herbs and sugar can also be added to the brine solution as needed. If you use a ingredient that does not dissolve completely in cold water, such as sugar, the brine should be cooked to ensure thorough mixing. Liquids such as beer, wine or beef broth can be replaced by part of the water content in the brine, but make sure you keep the ratio with salt to the liquid. When you brake, the aroma and the spices that are added to the brine cut.

bruh must be completely immersed in the brine for the period of the period. You can make enough saline solution to fill the container such as a cooler or baking pan, or you can put your chest in a large plastic bag and fill the brine bag. If you intend to browse the brine in a tough container, put the weight like a bowl or lid on the top of your chest to prevent vzSalt to the surface. Chest size cut should be ripped for at least 24 hours, but not more than 72 hours. Brining will not prevent the development of pathogens transmitted by food, so the meat temperature should be maintained below 40 ° Fahrenheit (4.4 ° Celsius)

After strengthening time, you can remove the lump and destroy the brine. The brisket can be rinsed to slightly reduce the salty taste of the meat. The normal chest should always be rinsed if the sugar was part of the brine because the sugar on the surface quickly caramelizes and burns while cooking. Ther can then be emitted or baked, with a moisture that has been introduced by the Brining process that helps prevent the drying of the meat.