I have discovered brining. I had no idea what I was missing. Brining uses salt water to suck moisture and flavors into the meat. The key is to use enough salt. If you use too little it sucks the moisture out instead. At least, that’s what they say.
Making the brine:
Use 1 tablespoon coarse sea salt for every cup of liquid.
Heat your water and mix in the salt until liquefied.
Add other seasonings, such as garlic powder, onion powder, and whatever you like.
Cool the brine by setting the pan in cold water, or set it aside until it cools.
Brining the meat:
For indoor cooking, we cut the meat into strips or bite-sized pieces before brining. Obviously that s not a good idea for grilling, unless you’re making shish kabobs.
Place the meat in a sealable container.
Pour in the brine, completely covering the meat.
Timing your brining:
This depends on the type of meat, but I have found that overnight, or even two nights, works fine for beef and chicken. They say chicken only takes a few hours and that beef can take twelve.
Cooking brined meat:
You must rinse the meat or it will be unbearably salty. Rinse it in cold water, and rinse it thoroughly. Some say to rinse for a full 30 seconds and do it twice. Then dry it well with paper towels. After that, I usually coat mine in olive oil or butter before grilling or cooking in the skillet.
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