Wet-brined

Wet-brining, also known simply as brining, is a food preservation and preparation technique where food, particularly meat and poultry, is submerged in a solution of water and salt, often with added sugar, spices, and herbs. This process increases the moisture content, enhances flavor, and tenderizes the food by denaturing muscle proteins. The salt also inhibits bacterial growth, contributing to food safety. The ideal brine solution typically contains a specific percentage of salt to water, which can vary depending on the desired outcome and the food being brined.

Wet-brined meaning with examples

• The Thanksgiving turkey, after being wet-brined for 24 hours in a solution of water, salt, and aromatics, emerged from the oven juicy and flavorful. The brining process ensured the meat retained its moisture, even after hours of roasting, and absorbed the delicious flavors from the herbs and spices.
• For the pulled pork, the pork shoulder was wet-brined in a simple salt and sugar solution. This simple process not only improved the tenderness of the meat, but also enhanced the natural pork flavor, leading to a more satisfying end result for the guests at our BBQ
• Before grilling the chicken breasts, I decided to wet-brine them for an hour to lock in the moisture and add some additional flavour. The final result of the grilled chicken was incredibly juicy and tender. The simple brining method turned the dry chicken breasts into succulent, mouth-watering meals
• Our butcher always recommended wet-brining our pork chops before grilling. He explained that wet-brining tenderizes the meat and seasons it from the inside out. After brining, our pork chops grilled faster and tasted juicier, with the salty, savoury flavour perfectly balanced.