I first learned about brining when I attempted to smoke fish. In order to get that great flavor you first
must soak the meat in a mixture of: water, salt, sugar and spices (brine). Properly prepared and smoked meat
is delicious. With most really delicious foods, it takes a long time to prepare.
Brined and smoked chicken can take 5 1/2 hours total prep, and cook time. I brined this
whole bird (I cut out the backbone) for 3 hours in my "power-brine" and then smoked it for 2 1/2
hours in a charcoal smoker.
- Brining gives meat a better flavor and also tenderize the meat. A brine is basically salt and
water. Of course the fun of cooking is mixing up the ingredients to add to the desired end result flavor
- Adding sugar will counter-act the salt and adding spices will give the meat a more enhanced flavor.
- The type of meat you are preparing determines the length of time the meat must brine. Fish is a more
porous meat than chicken or pork. The soak time for fish is no more than one hour. Chicken can go
from 3-5 hours, and several meats can brine over-night. (see soak time table)
- The strength of the brine, and the temperature of the meat and brine mix will affect how long you must
brine in order to have the desired effect.