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Salting, Brining, Curing, And Injecting (3 Recipes, 2 Pages, 6 Articles)
Published On: 5/6/2019 Last Modified: 6/16/2025
If you like your meat juicy, tender, and flavorful, there is one simple ingredient that can improve all three: Salt.
Salt, which is another name for the mineral sodium chloride (NaCl), is probably the oldest way to flavor food and essential to all living things. Our bodies require salt, and the only way to get it is to ingest it. All our bodily fluids, blood and tears, contain salt. Our nervous system requires salt to conduct electricity.
Salting and brining can significantly improve your cooking. Salt is unlike any spice and herb in the house physically and chemically, and it behaves in strange and wonderful ways when applied properly to food. Don’t overdo it and you have nothing to fear from salt. And when used judiciously it can seriously amplify flavor without changing it, and it can help protein hold onto moisture.
Salting And Wet Brining: Flavorize, Moisturize, Tenderize
Achieve juicy, tender, and flavorful meat every time you hit the grill thanks to one simple ingredient: salt.
Wet Brining vs. Dry Brining
Salt helps protein hang onto water during cooking so brining is a great technique to make food moist. But which is better, wet brining or dry brining? It all depends on which meat you're cooking and the results you want. Get the details.
Dry Brining, Easier And Less Wasteful Than Wet Brining
Dry brining is a quick and easy way to flavor and moisturize meat before cooking.
Seasoned Salt Recipe
Seasoned salt is easy to make and the large grains really add a spark to potatoes, pastas, pizza, veggies, and just about everything else that needs salt. By adding a variety of herbs, spices, and dried citrus you can create your own signature seasoned salt blend for adding a new depth of flavor to countless dishes.
Cooking On Salt Blocks
Cooking on a salt block amps up flavor and makes a great presentation. Here's everything you need to know about cooking on salt blocks.
The Science Of Curing Meats Safely
Curing meat is not like any other recipe. You must be pretty precise about some ingredients. Here's how to cure meats safely.
The New Data About Nitrites, Nitrates And Cured Meats
Nitrites and nitrites appear naturally in foods, and are added to many foods. Are they dangerous? Recent research is enlightening.
Inject Maximum Flavor Into Your Meat With A Trio Of Brines
Injecting is a great way to get flavor down into the meat. It is faster, cheaper, and more efficient than brining. Here's how to do it.
How To Cure Meats: Bacon, Ham, Corned Beef, Pastrami, More (10 Recipes, 1 Page, 4 Articles)
Here are some wonderful meats you can cure at home, from bacon to pastrami. Read here to learn all about it.Related articles
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- The Science Of Pickles
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- Salt Potatoes Are A Unique Specialty Of Syracuse, New York
- The Science Of Salt
- Wet Brining vs. Dry Brining
- Dry Brining, Easier And Less Wasteful Than Wet Brining
- Salting And Wet Brining: Flavorize, Moisturize, Tenderize
- Seasoned Salt Recipe
- Cooking On Salt Blocks
- The Science Of Curing Meats Safely
- The New Data About Nitrites, Nitrates And Cured Meats
- Inject Maximum Flavor Into Your Meat With A Trio Of Brines
- Get Flavor Deep Into The Meat With An Injector
- How To Cure Meats: Bacon, Ham, Corned Beef, Pastrami, More (10 Recipes, 1 Page, 4 Articles)
- BBQ & Grilling Technique, Science, And Mythbusting (12 Pages, 65 Articles)
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