What is a BRINE: Basics & Techniques // Matt the Butcher скачать в хорошем качестве

What is a BRINE: Basics & Techniques // Matt the Butcher

In this video we'll be talking about basic brines and techniques that can be used to keep meat moist and add extra flavor to your cooking project. Wet Brine Techniques Covered in this Video: Equilibrium (EQ) Brine Gradient Brine Flash Brine Dry Brine Techniques Covered in this Video: Equilibrium Dry Brine or EQ Cure Salt Box Method Common Additives for Brining (% are based on amount of water used): Sugars: white (0.5-1%), brown sugar (1-2%), orange juice (10%), honey (0.3-0.75%) Acids: lemon juice (5-10%), apple cider vinegar (10-15%) Herbs & Spices: rosemary (0.25-.5%), thyme (0.25-.5%), black pepper (0.3-0.8%), garlic (0.5-1%) If interested in legal limits of food additives, check out the USDA Processing Inspectors' Calculations Handbook. It can be found online at: fsis.usda.gov Got comments or questions? Leave one below! * * * THANK YOU TO OUR SPONSOR CRAFT BUTCHER PANTRY: https://butcherspantry.com/?ref=696 * * If you want to follow my daily life as Matt the Butcher, check out my Instagram and Facebook for daily stories and other meaty content that doesn't make it on to YouTube! NEW!! MATT THE BUTCHER MERCH!!! : https://teespring.com/stores/matt-the... Follow me on Instagram:   / matt_thebutcherdmv   Follow me on Facebook:   / matt.levere   Also, check out my website! https://www.mattthebutcherdmv.com * * *