Balance brine follows the same principle as traditional brine, but aims to achieve total salt balance between all elements of the brine, such as meat and water, but it is also possible to apply this brine to vegetables. It is the easiest and safest technique, but it is slower than brine with a high amount of salt.
It is very difficult to make a mistake using this technique as the amount of salt that will migrate into the product is extremely precise. But just like in traditional brine, the thickness of the product will also determine the submersion time, the thicker it is, the longer it will take for the salt migration to occur in its entirety. The salt goes layer by layer, migrating through the product's cells. High amounts of salt accelerate the process as the osmotic pressure is more intense, which is why this brine is slower, as it has less salt and consequently less osmotic pressure. Read more about the brine in the post How does brine work?
How much salt should I use in the brine for balance?
The amount of salt is determined by the total weight of the broth (water and seasonings) and the product (meat, vegetables…). The simplest way I found to carry out the technique is to insert the product into a container (bucket, pan, dish...) that has a higher edge than the product, before placing the product, weigh the container, then insert the product into that container , add the seasonings and fill with water (not yet salted) until the product is completely submerged. Weigh the full container again, subtract the weight of the container and record that weight. With the weight in hand, add salt between 0.75% and 2% or more depending on what you are doing. For conventional brines, the ideal is to use 1% of salt. For products that will undergo curing and drying processes, the measurements are different and may vary for each case. But for roast chicken brine, barbecue brine, roast loin and vegetables in general, the ideal is to remember 1%, that is, for each kilo of the total sum add 10 grams of salt. Cover or seal the container with plastic wrap and leave in the refrigerator.
How long in brine to equilibrate?
It depends on the product, a whole chicken must remain in the brine for at least 24 hours. The ideal is to leave it submerged for 48 hours. Smaller pieces like chicken breast fillets should sit for between 12 and 24 hours. A pork loin must be left for at least 24 hours, ideally 48 hours. Barbecue brine steaks should sit for 12 hours. Whole beef pieces for barbecue brining should be left for between 24 and 48 hours.
Can I add spices to the brine for balance?
Yes, add whatever you want, garlic, basil, pepper, wine, lemon, orange, oregano, sugar, paprika, etc. One tip is to boil these spices in a little water so that they all release their flavor and oils, let them cool and add them to the brine. Remember that this has to be heavy too as it will add volume to the salt balance.
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Português do Brasil
I decided to test this brine technique for balance and it worked really well using 2% of salt + 1% of sugar similar to what we use to cure belly fat and make bacon, the difference being that in this case much more is used due to the weight of the water + weight of the food, in the seasoning section you can take from 10 to 20% of the weight in salt as seasoning (if the total weight of salt was 200g, use 20/40g).
The two times I made it here (at Christmas to season a turkey and at New Year's a ham) I left it in brine for 48 hours and it was very tasty, even my father, who is not a big fan of pork, ate the ham without tossing it. lemon on top of the pieces he was going to eat.
Good evening, there are recipes that indicate up to 8% of salt, in what situations does this amount work? And if it works?
Yes, it works, they are quick brines, the higher the salt concentration, the less time the products must be immersed. You just need to follow the recommended times depending on the thickness of each piece of meat.
I use the brine in a simple way, as per the recipe here, 50 grams of salt and 30 grams of sugar, and I add some seasonings to my taste.
I've already added turkey thighs, pork knuckles and a whole chicken, there isn't one that isn't good, the turkey thighs are not only caramelized but the meat is so soft that it falls off the bone.
Today I'm preparing it for a whole chicken, and tomorrow I'll roast it with an open beer can to serve as a support, while it's roasting the beer will rise and wet the chicken inside, it's wonderful.
In the brine, balance 3 kg between water, seasonings and meat, how much do I use curing salt 2 amounts of normal salt to cure pork shoulder and subsequent drying. to use in feijoada?
As they are drying products, I recommend using dry salting. Brining is most effective for cooked or baked products as it helps with moisture retention. To use in feijoada, you can salt it well. Use around 4% of the weight of the meat in common salt and 0.25% of curing salt 2. Add the salts and other seasonings, leave in the refrigerator for 2 or 3 days and then proceed with drying in a well-ventilated environment protected from insects. I believe that this way you can achieve your objective.
Thank you very much for your goodwill in contributing
Good afternoon, I have a question, how much curing salt should be added to a brine like this?
Follow the same recommendation per kg indicated on the package. Generally the recommendation will be between 2 and 3 grams of curing salt per liter of brine. Hugs!
How is the brine to remove mold made?
Sarah, rub a cloth soaked in brine (20g salt/200ml water) to remove unwanted contamination. Dry well and return for maturation. If you have a starter culture (or yakult), spray it on the products to protect it from unwanted microorganisms. Additionally, you can add a tablespoon of vinegar to this brine.
Could you help me regarding pork, would it also be 2% for 12 or 24 hours of immersion?
Yes, same thing.
Comparing equilibrium brine and normal brine, what is the advantage of one over the other? I understood that the brine due to equilibrium requires less salt, and more curing time.
Each has its advantage, depending on the need. Brining with a lot of salt is very quick. In the equilibrium brine, there is great control of the salt level, but it is slow.
Thanks. One more thing, should the brine water be thrown away after the curing time has passed?
Yes, apart from the brine, it will be full of perishable liquids from the meat.
I see a lot of recipes with brown sugar in brine… what is the advantage over normal refined sugar?
From what I know, it's just for the taste.
I smoked 6 1.2 chickens, and gave them to someone to taste
Overall evaluation was very good, now with some comments:
Color did not turn pink
the deepest parts, there was little taste of the seasoning
and the external appearance was a little flushed.
seasonings used: Salt, curing salt, sugar, nutmeg, chilli pepper and garlic.
4 hours in the smoker with butter paper plus two hours without paper, always at a temperature of 75º
Congratulations on production and approval! Regarding the seasoning, apply it with an injector to the inside of the meat and leave it overnight in the refrigerator. Regarding the coloring, try reducing the temperature and keeping it in the smoker for longer outside the parchment paper. You can also try reducing the airflow in the smoker for denser smoke.
I use this method for instant seasoning of chicken files and beef steaks. In other words, small parts. We weigh the meat and then weigh 1.5 % of the weight of the meat in salt and 10% of the weight of the meat in water. I mix the salt in the water and add the seasonings to the brine. I place the meat in a plastic bag and pour the brine into the plastic bag. I close the plastic bag with little air and massage for 2 minutes until all the brine has incorporated into the meat and put it in the pan. My chicken fillet has never been unseasoned or dry. Massage accelerates salt incorporation along with osmotic pressure. For a whole chicken, it takes 24 to 48 hours of brine to “catch” and you will need an absurd 2 to 3 liters to cover each chicken and have space between the chickens so that the entire surface is in contact with the brine. If one chicken touches the other, the part that is touching does not have contact with the brine and the time for osmotic balance increases. A 500 liter water tank would be needed for production. In my eyes, things look weird. With… Read more "
Alexandre is right, injections really are a much better solution for larger productions. Massage can also be used to speed up absorption.
Alexandre, thank you very much for the class, man you don't know how much you helped me, thanks man.
Dear, your publications are excellent! Congratulations!
I would just like to ask a question: I work selling roast chicken and currently season it by hand (one by one). However, my demand has increased and I now need to make the brine, but I'm unsure about the amount of salt.
There are an average of 120 chickens per Sunday, each chicken weighing an average of 1,000 kg to 1,100 kg. How to measure salt without making mistakes? I count on your help. Hug.
It depends on the soaking time. A suggestion is to put 1 chicken, the seasonings (minus the salt) and the water (measure in liters) in a container, weigh it and then add 2% of that weight of salt (20g for each kg). Time will have to test, I believe that between 12 and 24 hours is enough. If you want the salt to set in less time, just add more salt and reduce the time in the brine. When you reach the ideal, just multiply the seasonings, water and salt by the larger volume of chickens. If you can always weigh it and add the salt in % you will never make a mistake, you will achieve an excellent consistency. Hope this helps!
I really liked the publications.
Thanks.