Rainee said:Brine A method for increasing the water content in the meat and thereby making the meat more moist and tender. Brining can also impart salt and flavor into the meat.
Moonlight said:You all are very informative. Can you specify the timing for a 5 pound chicken for example? How do you actually know the correct time? What about a Leg of lamb, a beef tenderloin? etc...? Is there a way you can tell brining is complete? I always thought brining = overnight