Brine and soaking times

salmoura de frango

Brine is a mixture of table salt and water and is a frequently used tool in cooking as it is very practical and effective, transforming dry, tasteless meat into delicious and juicy meat. Its effect is very fast, efficient and for this reason it is very easy to soak your food for a long time or in excessive amounts of salt. Therefore, be very careful and use with precision, otherwise the product may be very salty. The final result will depend on three factors, the first is how much salt there is in the brine, the second is the size of the piece of meat (meat is our reference), the third is the time the meat is immersed in the brine.

It is possible to save the meat if it becomes too salty, simply immerse it in pure water for the reverse process to occur, that is, the concentrations will tend to balance and migration will occur to water with a lower salt concentration. But this will take time, and if you have included spices in the brine, it will balance them as well.

To understand how brine works, read the text about how brine works.

In small pieces it is easy to test the doneness, just remove the meat, wash, dry well, cut a small piece, cook and try, if it is a little saltier than the desired doneness, great, it is ready, as the salt will continue to migrate to the inside of the meat while it rests in the refrigerator. However, in larger pieces it is difficult to test, as it is very difficult to test the amount of salt inside the piece.

Basic brine recipe

The basic general rule is to use 50 grams of salt for 1 liter of water. Additionally, it is recommended to add 30 grams of sugar, as it will help balance the flavor and color resulting from the caramelization of the meat, especially when grilled or roasted. Additionally, it is possible to add spices to incorporate flavors and aromas.

Brine preparation

Add all the ingredients, cook for a while so that all the salt and sugar are completely dissolved and the seasonings release their flavor. Remember that evaporation will reduce the amount of water, so don't cook for too long. Remove from heat, let cool to room temperature and refrigerate.

Brine curing times

Type Weight/Size Time
Boneless chicken breast 200 grams 2 hours
A whole chicken 1kg 4 to 6 hours
Whole turkey 4 to 7 kilos 24 hours
Pork chops 3 cm thick 2 hours
Pork loin 2 kilos 12 hours
Fish fillet Thin thickness 1 hour
Fish steak 2.5 cm thick 1 hour

Brine Tips

  • Always discard brine after first use. It will be loaded with liquids and impurities that came out of the meat;
  • Let the meat rest in the refrigerator after removing the product from the brine. The salt will finish migrating and will be balanced between the surface and interior of the meat;
  • Always refrigerate the brine before soaking the meat. This affects healing times, always maintain a standard;
  • Keep in the refrigerator during the curing time;

These are just suggestions for brine and times, but it is important to test and adapt recipes to individual and regional preferences and particularities.

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Hello friend, thanks for the excellent material. I've always been a bit unsure about the proportions of salt/water/meat in immersion. That is, if I have two cases where in one I put 1 liter of water and 500g of meat and in the other also 1 liter but with 250 grams of meat, should the amount of salt remain the same? If not, how should I weigh these three elements?
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Last edited 7 months ago by Thiago Kroeff

Hello. Interesting article.
In the case of the loin, after 12pm, how long and where should it rest?

Regarding the soaking time, I've seen several recipes say it should be soaked for 7 days!!!

tube well, but if it is a loin, with 1.5 to 2 kg, with 4/5 fingers of height is what I have seen:
recipesemenus net/pork-loin-in-brine/

Good morning. Congratulations on the website, incredible.
I'm going to make a 13 kilo piglet, the question is do I do it in brine or injected?
They said that in brine the skin will not be crispy but rubbery.
If injected, how long does it take to set the seasoning or can it go straight into the drum once it has been injected?
Thanks.

Goodnight,
To inject the seasoning with a syringe, what is the proportion of water, salt and other seasonings? What is the resting time in the refrigerator for injected chicken?

Good morning. Congratulations on the website. I would like to know if when using wine in the brine this amount is added to the water to calculate the salt? For example: 1 liter of wine + 2 liters of water = 150 g of salt. Is the proportion correct?

In the case of bacon, how long should you leave the brine on the meat?

I'm going to roast a 15 kg fish, what is the recommended brine?

Is it okay to leave the chicken fillet in brine for one, two or even three days?

Good afternoon, I would like to brine pork knuckle. Does the bone require any special type of care? Thanks.

Good morning, how many days do I need to leave the beef brisket (brisket) in the brine?

I want a recipe to make chicken wings

Hello, could you please recommend a recipe for brine+condiments for ox termites?

Good afternoon! Is it safe to consume a cold chicken that I left marinating in kefir whey for 5 days?

I left a chicken cooled in kefir whey for 5 days. Can I consume it or is it risky?

Good afternoon! How to make a brine for beef ribs? Thanks!

I will make a 5 to 6 kg pork rib roasted over the fire. what is the indication. Brine or marinade? Any recipes?
Congratulations on the website.
Thank you in advance.

I'm going to cook ribs in an 11 KG drum, what is the procedure for seasoning them in brine? And how long should she enjoy it?

Dear, you can make brine for several products at the same time. Make brine for 30 chickens at once? Or is marinade better?

Thank you for the answer, this will help me a lot in my business.

WHAT IS THE MAXIMUM RECOMMENDED CONCENTRATION OF CURING SALT (HUNGARIAN POWDER III) OR OTHERS IN PICKLES FOR SOAKING LOGS, FOR THE PREPARATION OF TRADITIONAL CHRISTMAS HAM?
COULD YOU SUGGEST US A COMPLETE COMPOSITION OF BRINE FOR EACH KILO OF IN NATURA LAM?

Can you remove the chicken from the brine and leave it refrigerated for roasting later?

This website is sensational! Congratulations and thanks for the tips. I would like to know if I can add wine and herbs to the brine or if I need to first put the meat in the brine and only then put it in a marinade with wine, garlic and herbs. Thanks!

I made the Pork Loin and everyone liked it. Thanks for the tip. I want to make roast chicken thighs and thighs, would the time in the brine be the same? Any more tips?

Is there a need to add sugar when making the brine?
I see some recipes for salami and sausages also with added sugar.
Is there much difference in not adding sugar?
My intention is to have a quality product for private use.

Thank you for your attention

Hello, this recipe above 1 liter of water, 50 grams of salt, 30 grams of sugar is for how much meat?
Thanks

Man, what information, I learned things that were previously imaginable, I thought I knew something, but wow, I never imagined, what a class, congratulations, thanks!

Hello ,
If I use curing salt, do I add it to the brine, directly to the meat before brining or do I add it directly to the meat after the brining process moments before it goes into the smoker? Thanks.

Hi Eduardo, how long should the meat rest in the fridge after brining?

I don't know how long it takes to rest after brining, I believe the meat can be used immediately after soaking. Perhaps for fast brines, with high salt concentrations, a period of equilibrium after immersion is necessary, but I can't tell you precisely. If anyone has any additional information, please share!

I didn't see any tips for lamb. For a 1.5 kg ham, how much salt and soaking time are needed?

Good evening, I have a question, could you help me?
I intend to make a stuffed pork loin for Christmas, it is not large, it is approximately 1.5 kg and is open in a blanket, would it be recommended to leave it in the brine before stuffing and roasting?

Hello, my question is if you have any tips for seasoning barbecue, that is, if this brine applies to this type of red meat and if I can add vinegar and white onion to perhaps make it similar to a church barbecue. Thank you.