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You can make moist, flavorful meats that lose as little 15 percent of their water if you refrigerate meats in basic saltwater brine before cooking. The salt in the water changes the meat so it draws in brine and retains moisture while cooking. Brining works best on low-fat meats like chicken, turkey and lean pork, as most cuts of red meat are fatty and don't need brining.[2]
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Submerge the meat in the brine and refrigerate. If you can't fit the container in the refrigerator, place ice cubes in the brine as needed to keep the water cold. Put the ice in a sealable plastic bag and place the bag in the brine if you are brining a thick piece of meat or a turkey in a large amount of brine liquid. Keep the piece of meat submerged, if possible. If not, turn the meat occasionally and lengthen the time you brine.
Brining time depends on the thickness of the meat and the intensity of the brine. It takes more time to thoroughly brine a thicker piece of meat. Brine a 1/2 inch (12.7 mm) thick piece of meat in the refrigerator for a half hour; 1 inch (25.4 mm) for 1 hour; 2 inch (50.8 mm) for 3 hours; and 3 inch (76.2 mm) for 8 hours.
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