I found a fantastic new deer roast recipe

[gregintenn]

https://foragerchef.com/smoked-venison-leg-roast/

I've never brined anything before, but this turned out great. You might want to try it if you're like me and have some venison roasts taking up space int he freezer.

Edited Monday at 03:48 PM by gregintenn

[KahrMan]

I will have to try this.

[MacGyver]

A good brine - dry or wet - will improve just about any piece of meat.

That sounds great.  

[gregintenn]

45 minutes ago, MacGyver said:

A good brine - dry or wet - will improve just about any piece of meat.

That sounds great.  

I’m totally new to brining. Tell me more.

[MacGyver]

A good brine will make a potentially tough piece of meat a lot juicier.  It will take a good piece of meat and make it even more flavorful.  They basic principle is that they help the meat retain moisture by osmosis, denaturing, and surface dehydration.

That's a lot - so if you remember high school biology - you'll remember that salt water moves from areas of higher concentration to areas of lower concentration.  So, since the cells in the meat have a lower concentration of salt than the mixture - they draw that moisture in.  This is one of the key reasons that the same wet brine in your recipe will make your Thanksgiving turkey way juicier.  That meat is drawing the moisture in from the mixture.

Second - it denatures or unravels some of the proteins that hold some of the muscle fibers together.  This helps to make a tough cut much more tender.

Last, some of the cells on the outside of the meat will actually absorb so much saltwater that they swell until they explode - thus drying out the surface.  Even though it sounds like something you might not want - you can use this to your advantage because it locks some of the moisture in and keeps it from escaping.  Thus, patting a brined meat dry and then searing it really well will give you a great crust - and lock in a ton of moisture.

That same brine recipe in your post would work great on poultry - especially turkey that can be quite dry.  It'll also improve a chuck roast.  Think of the roasts you've had cooked in a crock pot that were just dry.  Brine it, pat it dry, and sear it before putting it in the crock pot and you'll have an exponentially better piece of meat to go with those potatoes and carrots and onions.

As to dry brining - I love to generously rub a good steak down with kosher salt and leave it uncovered in the refrigerator for a few days.  The salt is going to draw moisture out - and that will help produce a great crust.  Truth be told - I dry brine as opposed to wet brining most of the time.  My preferred mix before putting a piece of meat on the smoker is half and half salt and sugar - maybe with a little teriyaki sauce if it's a piece of salmon.  On fish, I generally give it a good rinse before putting it on the smoker.

Here's a great explainer: https://www.seriouseats.com/how-to-dry-brine

[Garufa]

@MacGyver Breaks it down scientific!  Brining really is a game changer with meats.  I’ve tried an a small scale…think a few chicken breasts before grilling, or even better frying.  The process is simple and really elevates the dining experience.

One word of caution if you are concerned about hypertension…it might not be a good idea on a regular basis. 

[MacGyver]

That’s right.  Sugar can be used in a lot of instances - but salt is what really does the trick.

Another note - this is advice for unprocessed cuts of meat.  If you look at the package and it says, “this product may contain up to 10% solution for moisture” the processor has already ruined it.  Not need to screw with it trying to make it more palatable.

 

[gregintenn]

19 hours ago, MacGyver said:

A good brine will make a potentially tough piece of meat a lot juicier.  It will take a good piece of meat and make it even more flavorful.  They basic principle is that they help the meat retain moisture by osmosis, denaturing, and surface dehydration.

That's a lot - so if you remember high school biology - you'll remember that salt water moves from areas of higher concentration to areas of lower concentration.  So, since the cells in the meat have a lower concentration of salt than the mixture - they draw that moisture in.  This is one of the key reasons that the same wet brine in your recipe will make your Thanksgiving turkey way juicier.  That meat is drawing the moisture in from the mixture.

Second - it denatures or unravels some of the proteins that hold some of the muscle fibers together.  This helps to make a tough cut much more tender.

Last, some of the cells on the outside of the meat will actually absorb so much saltwater that they swell until they explode - thus drying out the surface.  Even though it sounds like something you might not want - you can use this to your advantage because it locks some of the moisture in and keeps it from escaping.  Thus, patting a brined meat dry and then searing it really well will give you a great crust - and lock in a ton of moisture.

That same brine recipe in your post would work great on poultry - especially turkey that can be quite dry.  It'll also improve a chuck roast.  Think of the roasts you've had cooked in a crock pot that were just dry.  Brine it, pat it dry, and sear it before putting it in the crock pot and you'll have an exponentially better piece of meat to go with those potatoes and carrots and onions.

As to dry brining - I love to generously rub a good steak down with kosher salt and leave it uncovered in the refrigerator for a few days.  The salt is going to draw moisture out - and that will help produce a great crust.  Truth be told - I dry brine as opposed to wet brining most of the time.  My preferred mix before putting a piece of meat on the smoker is half and half salt and sugar - maybe with a little teriyaki sauce if it's a piece of salmon.  On fish, I generally give it a good rinse before putting it on the smoker.

Here's a great explainer: https://www.seriouseats.com/how-to-dry-brine

Many thanks for the education, sir!

[gregintenn]

18 hours ago, Garufa said:

@MacGyver Breaks it down scientific!  Brining really is a game changer with meats.  I’ve tried an a small scale…think a few chicken breasts before grilling, or even better frying.  The process is simple and really elevates the dining experience.

One word of caution if you are concerned about hypertension…it might not be a good idea on a regular basis. 

They make a pill for that.

I like my food edible.