Along with producing juicier meat, dry-brining also helps achieve better surface browning, crunchier crust on steaks and beef roasts, and crispier poultry and pork skin.

Lean meats, like pork and poultry, that are mild in flavor and can overcook easily are the prime candidates for brining. Fish and shrimp, which have such short cooking times, also benefit from a ...

By now, every cook should know about brining pork and poultry, but here’s a refresher: A brine is a salt and liquid solution that makes meat moister and more tender.

This Coca-Cola Brine Recipe is one of my favorites to use when I am grilling or smoking meat! I always get the oddest lo ...

Cookbook author Tammy Algood made Smoked Salt, a seasoning that can be used to brine turkey, pork and other meats.

While fatty pork shoulder doesn't need to be brined or marinated to be tender, it adds flavor and extra moisture. Cuts from the loin are extremely lean and definitely benefit from a soak.

This lean pork tenderloin gets seasoned throughout with a sweet and salty maple brine.

There's a simple yet complex reason why turkeys, chicken and even pork or beef taste so moist and delicious at fancy restaurants. It's sometimes called the chef's secret: brine. Many home cooks tur… ...

Elizabeth Karmel says this brine is good for soaking pork chops, pork loin, fresh ham, chicken and turkey. I haven't tried the others, but I can certainly vouch for the pork chops. Be sure you ...

Leaner pork may be good for our health, but it presents a problem when it comes to flavor. But an easy to make maple brine guarantees moist pork chops.