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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
- Marinade Myths And How To Add Flavor More Effectively
- The Science Of Pickles
- The Science Of Rubs
- Salt Potatoes Are A Unique Specialty Of Syracuse New York
Published On: 5/6/2019 Last Modified: 4/21/2021
The Pit Barrel Cooker May Be Too Easy
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
Click here to read our detailed review and the raves from people who own them
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
The Undisputed Champion!
ThermoWorks’ Thermapen ONE provides an accurate reading in one second or less. The ONE also includes features that are common on high-end instruments: automatic backlight, rotating display, and water resistant seals. Don’t accept cheap substitutes.
Click here to read our comprehensive Platinum Medal review
Grilla Pellet Smoker proves good things come in small packages
We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker
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
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
Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.
Click here to see our list of Gold Medal Gifts
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