The technique that improves meat texture
Achieving tender, juicy meat doesn’t depend solely on the quality of the product or the cooking point. There are simple techniques that help improve the final result, and one of the most effective is meat brining.
At Ramaders Agrupats, we recommend using this technique to achieve juicier meat with a much more tender texture during cooking.
But what actually happens inside the meat for such a simple mixture of water and salt to produce this effect?
A liquid brine consists of immersing meat in a solution of water and salt for a specific period before cooking. Sugar, herbs or spices can also be added depending on the desired result. Unlike a marinade, whose main purpose is to add flavour through oil, spices or acidic ingredients such as lemon or vinegar, a brine acts directly on the structure of the meat.
Its main function is to modify the muscle proteins so they retain more water during cooking. As a result, even when cooked at high temperatures, the meat loses less moisture and remains much more tender and juicy.
Not all meats require brining, but many benefit significantly from it. The meats that respond best are chicken, turkey and pork.
How to prepare a meat brine
Making a brine is very simple.
The most common ratio is:
- 1 litre of water.
- Between 60 and 80 grams of salt.
You can heat a small amount of the water to dissolve the salt more easily and add any herbs or spices you prefer. Then add the remaining cold water until the mixture is completely chilled.
Never place meat into a warm or hot brine, as this encourages bacterial growth and may affect food quality.
Once the brine is cold, submerge the meat and leave it to rest in the refrigerator.
The brining time depends on the size of the cut:
- Chicken breasts or pork chops: 1 to 3 hours.
- Small whole chickens: 4 to 8 hours.
- Large cuts: 12 to 24 hours.
Once the resting time is over, pat the meat dry with kitchen paper before cooking.
Does brining clean or disinfect meat?
This is a common question. Many people believe brining kills bacteria, but this is not true.
Although salt has historically been used as a preservation method because it slows the growth of certain microorganisms, a homemade brine does not eliminate bacteria that may be present in raw meat.
Food safety still depends on maintaining the cold chain, avoiding cross-contamination and cooking meat to the appropriate internal temperature.
As we always say at Ramaders Agrupats, outstanding results always begin with high-quality meat. Remember that you can shop in our stores or online, with home delivery throughout Mallorca, the Balearic Islands and mainland Spain.
