Brining Timing...Please Un-confuse Me!!!

[Kim Shook]

I have been intending to start brining more of my meats.  But in all the research I've been doing on the internet, the timing for brining is all over the place.  For instance - for chicken (pieces or whole), I've seen everything from 2 hours to 24 hours.  I trust y'all a whole lot more than the sites and cooks that I've been reading.  What's the deal???  I truly hope I haven't opened up a can of culinary worms and that y'all don't fall to fussing amongst yourselves.  Help!!!  🤪

[EatingBen]

I use the method on chef steps 

 

https://www.chefsteps.com/activities/equilibrium-brining

 

I usually do about 1% and be happy with that. There are dozens of different ways to do it with lots of maths designed to figure out times of spend in the water but I’m waaaaaay to lazy for those. 1% in enough water to cover the meat with whatever container I have on hand to put it in. Leave it overnight in the fridge. Done

[JoNorvelleWalker]

I gave up on brining after the incident in the refrigerator.  Now salting meat is fine for me.

 

[weinoo]

I like salting as well.

[Anna N]

13 minutes ago, weinoo said:

I like salting as well.

Me too. Judy Rodgers was my inspiration. 

[scubadoo97]

8 hours ago, EatingBen said:

I use the method on chef steps 

 

https://www.chefsteps.com/activities/equilibrium-brining

 

I usually do about 1% and be happy with that. There are dozens of different ways to do it with lots of maths designed to figure out times of spend in the water but I’m waaaaaay to lazy for those. 1% in enough water to cover the meat with whatever container I have on hand to put it in. Leave it overnight in the fridge. Done

 

Equilibrium brining eliminates the chance of over brining due to time in the solution.  So it’s the best way to brine IMO as well.