Universal Formula For Brining

[GoDawgs]

In case anyone could use it, here's a tutorial on brining meats. It is from Cook’s Illustrated magazine, done by the America's Test Kitchen people.

Universal Formula For Brining
From Cook’s Illustrated magazine

Basic Brine
Cold water 1 quart
Salt ½ c Diamond Crystal kosher OR ¼ c + 2 TBS Morton kosher OR ¼ c. table salt
Sugar ½ cup
Amt of Brine 1 quart per pound of food, not to exceed 2 gallons brine
Time 1 hour per pound, but not less than 30 minutes or more than 8 hours
** when brining multiple items, time is based on weight of a single item (for example, use weight of 1 of 4 pork chops being
brined)

Brine for High-Heat Roasting, Broiling or High-Heat Grilling
Cold Water 1 quart
Salt ¼ c Diamond Crystal kosher OR 3 TBS Morton kosher OR 2 TBS table salt
Sugar 2 tablespoons
Amt of brine 1 quart per pound of food, not to exceed 2 gallons brine
Time 1 hour per pound, but not less than 30 minutes or more than 8 hours
** when brining multiple items, time is based on weight of a single item (for example, use weight of 1 of 4 pork chops being
brined)

Kosher vs Table Salt
Both can be used to make a brine. We prefer kosher salt because it has a cleaner flavor than table salt. Essentially, kosher salt is less salty than table salt. A cup of table salt weighs about 10 ounces, while a cup of kosher salt (depending on crystal structure of brand bought) weighs between 5 and 8 ounces. To simplify the math, we use Diamond Crystal Kosher Salt, which weighs 5 ounces per cup, making it exactly half as strong as table salt. If you buy another brand of kosher salt, see chart above.

Best Candidates For Brining

Cornish Hen: whole, butterflied
Chicken: whole, parts, butterflied
Pork: loin, tenderloin, chops, fresh ham
Turkey: whole, breast, parts, butterflied
Seafood: whole side of salmon (when grilling or smoking), shrimp

Beef and lamb do not benefit from brining as they are generally eaten rare or medium rare and not cooked as long so they don’t lose much of their natural moisture. Same with gamier, fattier birds like duck and grouse.

[worth1]

I keep talking myself in and out of buying a small turkey.

[Uncle_Feist]

No way, shape form or fashion I waste Diamond Crystal in a brine!

[karstopography]

I toy with the idea to make my own sea salt, micro plastics and all. Roughly 4.5 ounces of salt per gallon of sea water. Get me a five gallon bucket of sea water from our gulf here and evaporate it on my copper top, that’s a pound of salt if we continue to have these droughts.

[JRinPA]

I keep talking myself in and out of buying a small turkey.

They are fun until they grow up and shock gobble at every little thing. That, and you need a really big bird cage.

[JRinPA]

Pork loin on grill is the one I've used often, 2 tbsp salt and 2 tsp sugar per qt. I didn't know the others. I have exactly one Cooks Illustrated and have made most of the recipes in it, really good. I can't figure out what it is...what date or edition. Or a best of, etc. I have pored over and never find any clue.

[worth1]

I keep talking myself in and out of buying a small turkey.

They are fun until they grow up and shock gobble at every little thing. That, and you need a really big bird cage.

[worth1]

We don't get Diamond Chrystal here that I know of.
I honestly don't see the waste in using kosher salt to just dissolve in water anyway.
They need to put the measurements in weight not cups.
Regular HEB brand canning salt is all I use for such things.

[GoDawgs]

We don't get Diamond Chrystal here that I know of.
I honestly don't see the waste in using kosher salt to just dissolve in water anyway.
They need to put the measurements in weight not cups.
Regular HEB brand canning salt is all I use for such things.

No Diamond Crystal here either. I use the Morton kosher.

There were measurements in the narrative:
A cup of table salt weighs about 10 ounces, while a cup of kosher salt (depending on crystal structure of brand bought) weighs between 5 and 8 ounces. To simplify the math, we use Diamond Crystal Kosher Salt, which weighs 5 ounces per cup, making it exactly half as strong as table salt.