Is it possible to over brine

The purpose of TenderQuick is food safety. Question : Why do I have to let the solution cool before I add the meat?

Answer : See answer above about temperature. Avoid at all cost! Question : Why Kosher Salt? Answer : There are some very significant differences in the amount of salt, by weight in kosher salt vs. I suggest the larger, coarser Kosher so that you get a more consistent brine. Question : I can't find Tenderquick or Kosher Salt at the local grocery store's. What does TenderQuick do, are there replaceable products? Answer : Cures are NOT required in brines. I always used them early in my brining trials because that is what the recipe called for.

Pickling Salt will work. Question : What is the cook's reason to brine, anyway? Question : How long to brine and is there too long? Can you brine too long? Does the weight of the bird matter? Answer : See the brine time section for recommended times. As far as the bird just follow the directions in the basic brine times and adjust if your bird is bigger. You can brine too long, so follow the recommended times, or less, never add more time.

Question : Does the strength of the brine matter dilution factor? Question : Can you brine a frozen bird? Answer : No. Question : Should I use a rub if I brined my bird? It will depend on the flavorings of the brine. A lot of times I do, so that the outside gets a nice flavor from the rub and the insides gets more flavors from the brine.

In other words, how hard is it? And, is it easy to screw up? No, really. I always recommend practicing before any large party.

Get to know the effects and flavors of brining before your party. Remember the first time you smoked a brisket - would you feed that to your friends? Question : Can you brine and inject? Now, if you want to inject your own flavorings after the brine, feel free. Question : Should you pay attention to lowering the salt in your rub, if you use a traditional salt brine?

Answer : Good Question. Most of my rub recipes have little to no salt in them for this reason, so I can add salt as needed. I mix my brines by putting the salts and sugars into solution and bring it to a rolling boil. Then I take it off the heat and add the honey. Question : Can the brine be used for a second time for the same food type? The whole issue is cross-contamination, do you want to get food poisoning?

Nope, not me. Answer : Trick question, but a good one. Remember that a brine uses osmosis and marinades use acid. The reason is the length of time your brine works vs. You can use a little acid, but if you add too much, watch out for the effect that acid has on your meat. If you do add acid, reduce your brining time accordingly. Answer : Get another refrigerator! Sorry, bad humor.

Be creative, but remember two things: temperature and air are your enemies. Once the solution is made, you can break it up into smaller quantities. Then place this inside a larger bag, incase the first one leaks. Just keep temperature and air in mind. Question : Can I brine pork? Answer : Since the worm that causes Trichinosis is no longer present in American pork, it is now safe enough that it doesn't have to be cooked well done.

Learn more. What happens if I brine my turkey for 2 days? Ask Question. Asked 9 years, 11 months ago. Active 3 years, 11 months ago.

Viewed k times. Improve this question. Rikon Rikon 1, 2 2 gold badges 13 13 silver badges 14 14 bronze badges. Add a comment. Active Oldest Votes. It is possible to over brine meat. If you leave it in too long it will get too salty. Improve this answer. Sobachatina Sobachatina Equilibrium curing takes longer but enables flexibility of several days when taking it back out.

A dry equilibrium cure is less wasteful and saves fridge space if you use plastic bags. Fast brined foods really should rest for a few days so that the outside of the meat is not more salty than the inside, so it ends up almost the same anyway. There's even such things as brine tables which allow you do precise calculations with both the table salt and the pink salt. Mariansky brothers book 'home production of quality meats and sausages' has these but there's a lot on the internet too.

Sam Iaamm Sam Iaamm 31 1 1 bronze badge. Josh Stodola Josh Stodola 4 4 gold badges 8 8 silver badges 15 15 bronze badges. I'm curious why this answer got downvoted? Is it just wrong? By osmosis it makes sense I don't intend to brine and then un-brine my turkey, but that being said, was this guy's logic simply wrong or did it create a food safety hazard or anything?

I'm not the downvote but I make gravy out of my brined turkey drippings every year. It surely doesn't need any extra salt but it is delicious. Nothing is wrong with making gravy out of the drippings of a brined turkey.

My point was that if you brine for too long more than 48 hours , the gravy will come out too salty as you reduce it. Cool to room temperature. Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight up to 24 hours turning occasionally if necessary for even brining. A dry brine , also called pre-salting, seasons the turkey like a more traditional wet brine , but it does not use any water.

A generous amount of salt , often a cup or more, is the key ingredient in brine , and without it you won't get the moister results noted above. Thus brining is something to avoid if you 're on a salt -restricted diet. If you used another ingredient in place of salt , you wouldn't be brining — you 'd be marinating. Brine is a salt solution made by mixing salt and water, usually about 5 to 8 percent salt by weight. Some recipes include sugar and other ingredients to add flavor to the meat being brined, but a basic brine is a salt-water solution.

Brining is the process of soaking meat in a solution of salt water. Meat that has been brined retains more moisture during cooking. In addition, the brine solution has a denaturing effect on the protein in the meat , tenderizing as it plumps. A general rule of thumb is to leave your meat in its brine for roughly one hour per pound—never brine your meat more than the prescribed amount, lest the proteins break down too far , turning it into unappetizing mush.

How long can you brine pork? Category: food and drink barbecues and grilling. I recommend brining an 8lb cut of pork shoulder for 8 hours minimum, and 24 hours absolute maximum.

I usually sit somewhere between the two and go for 12 hours, or overnight. If you have a smaller cut of meat than this then less time is fine, but I would still aim to leave it overnight. Should you rinse pork chops after brining?

Do you Season pork chops after brining? How long should you brine pork chops for? What is the salt to water ratio for a brine? Why do you put sugar in a brine? Does brine make meat salty? Brining basics. What is brine solution formula? Can you brine meat at room temperature?