In my paean to pork a few weeks ago, I made a throwaway reference to brining. Judging from the e-mails that came in asking for more details -- Just how much salt? Exactly how long? And what about ...

The first and most important is brining. 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 ...

Cookbook author Tammy Algood made Smoked Salt, a seasoning that can be used to brine turkey, pork and other meats. 1 weather alerts 1 closings/delays. Watch Now.

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 ...

Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering.

Popular choices include whole chicken, turkey, pork chops, ... If you are brining skin-on poultry consider lifting away the skin and adding brine under the skin and on the top. 4.

If you grill meat regularly, it's worth considering ways to cut the fat but keep the flavor. Though the marbling of many meats can't be cut away (and to keep things flavorful, you wouldn't want to ...

The Brine Porkchops 2 Extra Thick Porkchops, Michigan Farmed Brine Mixture of Salt, Water, and Herbs (pork and poultry brine) Marinate for 4-12hrs in the refrigerator Place in a 400-degree oven ...

Basic poultry brine. 4 litres water; 200g sea salt (5% of the volume of water) 100g brown sugar (2.5% of the volume of water) Advertisement.