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Brines

5% Gradient Brine Formula = Water (g) X Salinity (%) = Salt (g)
 Meat Brine Time
(hours)
Rest Time
(hours)
Sugar / Honey
(% / %)
Notes
Chicken Breast 4-6 2-4 3/2 Jaccard if bone in/skin on
Chicken Thigh/Leg 8-12 3-6 2/1 Jaccard if bone in/skin on
Chicken, Whole 24-48 8-24 3/2 Jaccard
Pork Tenderloin 12-16 2-4 0/3 ...or 100% Cola
Pork Loin 12-24 4-8 0/3 ...or 100% Cola
Pork Chop (w/bone) 2-8 3 2/1 ...or 100% Cola
Fish Filet 20* 2 3.5/0
Shrimp/Scallops 20* 1 3.5/0
Lobster 1 1 3.5/0
 
Make a batch of 5% brine and use this to brine everything from chicken to pork and fish, instead of making individual brines for each type of meat.
 

Equilibrium Brine Formula = Water (lbs) + [Meat (lbs) - Bones (lbs)] X Salinity (%) = Salt (lbs)**
 Meat Brine Time Rest Time Sugar / Honey
(% / %)
Notes
(see above) Equilibrium N/A (see above) Requires a salinity meter
 
Weigh water and food together, subtracting any bone weight, since salt will not diffuse into bones.

Multiply the combined weight of the water and meat by the desired finished salinity you want your protein to contain at the end of the brining process (usually ½ to 1% by weight).

Dissolve the appropriate amount of salt into the water and place food in the brine.  Use a salinity meter to monitor the process and when the brine’s salinity drops to half, we have equilibrium.


* minutes
** multiply by 16 for ounces, and again by 28.3495 for grams

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