What is a BRINE: Basics & Techniques // Matt the Butcher

In this video we'll be talking about basic brines and techniques that can be used to keep meat moist and add extra flavor to your cooking project.

Wet Brine Techniques Covered in this Video:
- Equilibrium (EQ) Brine
- Gradient Brine
- Flash Brine

Dry Brine Techniques Covered in this Video:
- Equilibrium Dry Brine or EQ Cure
- Salt Box Method

Common Additives for Brining (% are based on amount of water used):
- Sugars: white (0.5-1%), brown sugar (1-2%), orange juice (10%), honey (0.3-0.75%)
- Acids: lemon juice (5-10%), apple cider vinegar (10-15%)
- Herbs & Spices: rosemary (0.25-.5%), thyme (0.25-.5%), black pepper (0.3-0.8%), garlic (0.5-1%)

If interested in legal limits of food additives, check out the USDA Processing Inspectors' Calculations Handbook. It can be found online at: fsis.usda.gov

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