Brining 101
I have brined turkeys for thanksgiving for many years, and I finally tried this method with other cuts of meat. It is my new favorite method to get juicy and delicious pork and chicken. I keep it really simple by just using salt and water to make my brine, then brine for a minimum of 6 hours and up to up to 3 days. This is a way for me to make dinners during the week that are fast and easy. I will use Sunday to defrost the cuts I want, I use a lot of boneless skinless chicken breasts and boneless pork chops, then I add them to a Ziplock bag with my brine and put them in the fridge until I am ready to use them. When I get home from work, I will pull out what I want, transfer the meat to a plate, pat each piece dry (this step is especially important), add a light drizzle of oil, and seasoning if I want, and cook. If you season your meat, you will not need to add salt. The brining method makes the meat so tender and juicy. Use your usual cooking method of choice. You can grill, pan sear, air fry, or oven roast. Cooking times very so I always use a meat thermometer to ensure the meat is done to my liking.
For pork, I use 1 tablespoon salt and 3 cups warm water. Once the salt is dissolved and your meat is defrosted, add the meat to the brining liquid.
For chicken, I use 1 tablespoon salt and 4 cups warm water. Once the salt is dissolved and your meat is defrosted, add the meat to the brining liquid.
Brining process
• Create brine (1T salt with 3C water for pork, 1T salt, 4C water for chicken) Make sure salt is dissolved in water
• Place your meat in brine, refrigerate for 6 hours up to 3 days
• Remove meat from brine, pat dry
• Season meat, you don’t need to add more salt (optional)
• Drizzle meat with a little oil (I use light olive oil or avocado oil)
• Cook meat with the method of your choosing
Whole30, Paleo, Keto, Low Carb, Gluten Free, Gluten-free, Meal Prep
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