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ACJ 013| Brining Beef
Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.
Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.
A flavorful brine that was originally developed for a Chinese inspired chicken dish. All ounce measurements are by weight.
This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.