<\/strong><\/p>\n\n\n\nYour wet-brined and smoked chicken thighs are ready. <\/p>\n\n\n\n
What Is Brining?<\/h2>\n\n\n\n
Brining is the act of putting raw meat in salted water and refrigerating it. There are rules to follow.<\/p>\n\n\n\n
Originally, brining was used for food preservation in the pre-refrigerator era.<\/p>\n\n\n\n
Without refrigeration, food spoiled or fermented much faster. Fortunately, the discovery of the effect of using a solution made up of water and salt (or sodium chloride) has made it possible to extend the life of many food products.<\/p>\n\n\n\n
Brining adds flavor and texture to meat. It infuses the meat with savory, finger-licking flavors while tenderizing it to a smooth, buttery texture.<\/p>\n\n\n\n
How Does It Work?<\/h3>\n\n\n\n
Let’s go back for a moment to 5th-grade science. Does the word “osmosis” mean anything to you?<\/p>\n\n\n\n
This is how brining works: When you place meat in a bath of salty, aromatic liquid (in this case, water), the solution moves through the meat to equalize the salt levels.<\/p>\n\n\n\n
This means that even before it is heated, your meat has a higher liquid content. So, when you cook it, it loses the same amount of moisture, but it’s juicier.<\/p>\n\n\n\n
As you brine your meat, it not only gains liquid, it also gains salt, and the higher concentration of salt will begin to break down the protein.<\/p>\n\n\n\n
Think of meat proteins as tight, stubborn structures \u2013 the salt comes in, gives them a deep massage<\/strong>, and they start to relax. The meat is more tender in the mouth and less hard to chew.<\/p>\n\n\n\nYou can then pass the food through the smoker or make preserves in jars since the brine has already had its antibacterial effect.<\/p>\n\n\n\n
How to Wet-Brine Meat?<\/h2>\n\n\n\n
It’s always best if you have a brined chicken thighs when making smoked chicken thighs. This will add flavor to the smoked chicken thighs and reduce the texture. It’s a better option than drizzling olive oil on the meat when smoking. <\/p>\n\n\n\n
The ratio for a wet brine is one tablespoon of kosher or table salt for every cup of water.<\/p>\n\n\n\n
If you want a fancy flavor, add crushed peppercorns, garlic cloves, citrus fruits (also crushed), and a sweetener such as brown sugar. You can also use honey instead of brown sugar.<\/p>\n\n\n\n
Wet Brining Vs. Dry Brining<\/h3>\n\n\n\n
I’ve shown you two ways to brine your chicken in the two recipes above. The first was wet brining, and the second was dry brining. <\/p>\n\n\n\n
Without a doubt, wet brining is the best method if you want a juicy cooked tender chicken. <\/p>\n\n\n\n
However, the flavor may be a little watered down. Dry brining is for lazy folks who want a quick recipe. <\/p>\n\n\n\n