wetbrining

Wet brining is a food preparation technique in which meat or poultry is submerged in a saltwater solution before cooking. The salt interacts with muscle proteins, increasing the meat's water-holding capacity and often resulting in juicier, more flavorful cooked meat.

A basic wet brine includes water and salt, with optional sugar and flavorings such as herbs, spices, garlic, or citrus. The salt concentration is usually around 5 to 8 percent by weight, though the exact amount depends on the salt type. The meat must be fully submerged and kept cold during brining.

Typical durations depend on the cut: small pieces or fish 1–4 hours; poultry 4–12 hours; pork, lamb, or large cuts 6–24 hours. Over-brining can make meat overly salty or soft. After brining, remove the meat, rinse if desired, and pat dry before cooking to promote even seasoning and browning.

Safety and storage: brine at 0–4°C (32–40°F) and keep refrigerated during the process. Do not leave brining meat at room temperature. Do not reuse brine for another batch unless it has been boiled to kill pathogens, and discard any unused brine.

Variations and related methods: sugar in the brine can promote browning and influence flavor. Brining is commonly used for leaner cuts where extra moisture is beneficial. Dry brining, which salts the surface without a liquid, is an alternative that adds moisture and flavor with less handling.