Brine
<p>Basically, brine is salt solution, i.e., water mixed with salt. But other additives like herbs, spices and fruits are also used in the brine, so as to flavor the meat. Apart from the basic ingredients, choice of additives is individual preference only. In order to prepare brine solution, you have to use kosher salt or table salt without iodine. One cup of each of table salt will be sufficient for every gallon of water. If you are using kosher salt, you may use little more than a cup. If the granules are much larger, even 1½ to 2 cups of kosher salt may be required. If you can afford sea salt, it can also be used. Additives like brown sugar, honey, apple juice, apple cider vinegar, beer, wine, orange juice and tea, can be used as per personal choice. </p>
<p>
Brine is a solution of salt and liquid with an extremely high <a href="http://www.wisegeek.com/what-is-salinity.htm" >salinity</a> content. It has been used historically in food production as a preservative, since salt inhibits the growth of bacteria. Brine can also be used as a <a href="http://www.wisegeek.com/what-is-a-marinade.htm" >marinade</a> for meats before they are roasted, grilled, smoked, baked, or broiled. Brined meat is more tender and flavorful, as well as moist, and many cooks greatly enjoy experimenting with <a href="http://www.wisegeek.com/what-is-brining.htm" >brining</a>.
A wet brine typically uses water and salt, although other liquids such as fruit juices can be used as well. The salt content in the brine should be high enough to float a raw egg. Food can also be dry brined in pure salt, although this technique tends to be used more for preservation than marinating. In addition to salt, a brine can be mixed with an assortment of herbs and spices for flavor.
When used in <a href="http://www.wisegeek.com/what-is-food-preservation.htm" >food preservation</a>, brining is a form of <a href="http://www.wisegeek.com/what-is-pickling.htm" >pickling</a>. Pickling can also be accomplished with extremely acidic mixtures. The goal of brining in this case is to preserve food without allowing bacteria to grow. Moist foods may be dry brined, with the salt being used to draw out moisture from the good. This is the case with <a href="http://www.wisegeek.com/what-is-sauerkraut.htm" >sauerkraut</a>, which was traditionally made in large barrels packed with salt. Pickled foods tend to be sour and salty, making them excellent condiments.</p>