[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1137 - 18 msgs

[Terry Decker]

Brine is a solution which promotes osmosis, allowing the dissolved salts and
spices to premeate through the cell walls and into the meat as part of the
solvent (da liquid part of da brine).

Bear

>> I don't brine a lot of things.  I certainly do brine turkey before I
>> put it in the smoker.  It keeps the bird nice and juicy and tender.
>> I stick the bird in a great big pot with brine water and spices
>> overnight.
>
>        But, (to channel Stefan for a moment, with his permission),
>why does it need to be brine? Why not some unsalted liquid?
>
>
>        Amanda