Equilibrium brining of white meat.

serves:

White meats can be brined easily to improve texture and flavor, while increasing the net weight of the baked product. How does it work:

To explain the process, we make 4 kg net weight of pork tenderloin for 20 people.

1. Take a high container and put the 4kg of meat inside it.

2. Now take a measuring cup and measure how much water you need to put the meat under water. Remove the meat from the water. 

3. Add the quantity in Liter (let’s say 2 L) to the weight of the meat (4kg). Of this combined weight of 6000 g or 6 kg, take 2%, in this case 120 g of salt and add it to the liquid. Now transfer the meat back into the brine.

4. Store the meat for 24 hours in the refrigerator.

5. Now, prepare the meat. Don’t add more salt, only season with pepper and other spices.

For comparison it is always interesting to keep one piece of meat aside and bake it without brining. You will notice the difference in flavor and texture instantly.