Salting, Brining, Curing, And Injecting
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. Sprinkling salt on finished meats helps amplify the flavor on the surface but brining helps bring the benefits of salt to every bite. Here's how salting and brining can significantly improve your cooking.
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. You can put the salt block right on your grill, heat it up, and then cook on the salt block like a griddle. You can also bring a hot salt block to the table and sear meats tableside! 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.
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, Andouille, Turkey Legs, Pastrami Recipes, And More
Here are some wonderful meats you can cure at home, from bacon to pastrami.Related articles
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- Salt Potatoes Are A Unique Specialty Of Syracuse New York
Published On: 5/6/2019 Last Modified: 4/21/2021
Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff
If you’re using oven mitts at the grill, it’s time to trade up. Say hello to these suede welder’s gloves. They’re heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.
Click here to read our detailed review
Click here to order from Amazon
Bring The Heat With Broil King Signet’s Dual Tube Burners
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.
Click here to read our complete review
Digital Thermometers Are Your Most Valuable Tool And Here’s A Great Buy!
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!
Click here to read our complete review
GrillGrates Take Gas Grills To The Infrared Zone
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
Click here for more about what makes these grates so special
Griddle And Deep Fryer In One
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!
Click here to read our detailed review and to order
Fireboard: The Ultimate Top Of The Line BBQ Thermometer
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review
Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
Click here to read our detailed review
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