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To Brine or Not to Brine: That Is the Question

March 20, 2013

'Tis nobler to brine as far as I am concerned, especially when it comes to tougher or less flavorful meats and poultry. I always brine my turkey on Thanksgiving, in a salt-water bath in a cooler out on the deck, and the result is a tender, juicy bird. But brining meats wasn't something I routinely did until I discovered Sweetwater Spice brine line, available via its site and at select stores, like Whole Foods. This line of all-natural concentrates makes it easy to tenderize tough meats like brisket, flank, rump, chuck, and round, as well as pork roasts and whole birds. It eliminates the need for babysitting a braise; now I use the Fajita Bath for two hours or more, then roast it in the oven or grill it, and the end results are succulent, sweet-spicy fajitas. For our Easter dinner, instead of our traditional garlic-roasted lamb, I am going to make a brisket and use the Brisket Bath, an apple juice, tamarind, brown sugar, ancho and chipotle chiles concentrate. Have you ever brined? If so, what's your secret sauce?

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