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Old 07-15-2007, 01:15 PM   #11
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Quote:
Originally Posted by AllenOK
IAfter that, I'll add the remaining water (usually, 3 c), cold, to chill the brine down, stir well, then pour over the meat, and let it brine for a few hours.
It's important in terms of food safety that the meat is very cold upon meeting the brine.

I do either of two things:

1. I prepare the brine the night before and leave in the fridge while I also thaw the frozen meat in the fridge. Brine the next day in the fridge.

or

2. Do as Allenok does, ie.e. heat up a portion of the liquid but add all ingredients, then add ice to approximate the volume of the remaining water to be aded to the brine. Then add the cold meat and leave in the fridge.
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Old 07-16-2007, 01:20 AM   #12
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Thanks for catching that. Usually when I do this, my chops are still half-frozen. This helps me not only brine the chops, but thaw them as well.

Usually, once I combine the hot "super" brine with the remainging balance of cold water, then pour that over my half-frozen chops, I'll place the whole thing in the fridge for a couple of hours.
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Old 07-16-2007, 08:08 AM   #13
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The salt and sugars will dissolve in cold water also - negating the need to heat the water at all.
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Old 07-16-2007, 09:30 AM   #14
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That is true, but I like to infuse herbal flavors into my brine. That's best done with simmering water, like brewing tea.
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Old 07-16-2007, 09:44 AM   #15
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I always dissolve my salt and sugar in a little bit of heated H20 as well. Sometimes I add herbs and seasoning, sometimes not. Just depends. My basic recipe is 1 quart liquid, 1/4 cup kosher salt and 2 tab. brown sugar.
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Old 07-16-2007, 12:00 PM   #16
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Brining is not a good technique for anything that will be braised, including braising in a crockpot.

It's a technique much better suited to dry heat cooking. Or frying, like fried chicken.
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