Centsable Health: Marinades vs. Brines - KTIV News 4 Sioux City IA: News, Weather and Sports

Centsable Health: Marinades vs. Brines


Do you know the difference between a marinade and a brine?  Adam Jeppeson, a meat expert with Fareway Foods offers this lesson on both to help us improve our cookouts.

A brine is basically a salt solution.  In this case, we have a pork loin that's submerged in the brine.  A brine consists of water, salt, and generally a sugar also.  After that, you can add other seasonings and herbs.

Jeppeson said, "It kind of works like osmosis and penetrates the meat.  It kind of swells and makes the meat more tender.  It doesn't break down the muscle, it just permeates it."

In this particular brine we used some brown sugar and kosher salt.  Bring the mixture to a boil to bring out the flavor and then cool it down to room temperature or to 40 degrees which is a refrigerated temperature.  Add your meat and let it sit for 36 to 48 hours.

Marinades can add a lot of flavor too.  Use a glass dish so the marinade won't stain and cover the meat with an airtight seal.  Refrigerate for no more than 12 hours.  A marinade is acidic based and it's going to break down the tissues in the muscles, so anything past 12 hours is going to make it soft.

There are also brand name marinades that already come with a bag.  All you have to do is put the meat inside the bag and put them in the fridge.  You can also do a homemade marinade and inject it.  We used apple juice to inject into a pork loin.  Jeppeson suggests injecting the marinade every inch to an inch and a half.  Let it sit in your refrigerator until you're ready to cook.

If you have questions about this or any Centsable Health topic click here or check out www.fareway.com

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