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What is brining?

Brining is one of the oldest methods to preserve food. In our current day, it is used mostly to provide more taste, tenderness and juicyness to meat. AllBrine is a perfect product for this. Now let’s talk about the difference between dry and wet brining (and injecting).

The difference between wet and dry brining.

Dry brining:

+ Reduces the weight of the meat.

+ More concentrated flavour from the meat.

+ Less flavour from the brining salt.

+ End product has more salt added to it.

+ Longer shelf life.

Add as much of our Allbrine as you seem fit. Store the product cooled.

Wet brining:

+ Added weight

+ Less concentrated meat taste

+ Less salty endproduct

+ Shorter shelf life

Wet brining through injection results in an almost immediate effect and means you can add this product to the barbecue in almost no time.

To brine a product do the following:

100 grams of AllBrine per liter of water. Dissolve in boiling water and allow to cool back to refrigerator temperature (1˚C – 7˚C). Brine/marinate product in the AllBrine solution. Or inject with the AllBrine solution. Keep brine/injected product refrigerated.

Short on time, but still want to improve the taste and tenderness of a nice piece of meat? For this purpose we have included AllBrine Ready in our range. This wet brine is liquid, so you can easily introduce it into your product with an injector.

Download our entire guide (For english, send us an email!)

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