Home Cooking 3

Brining 201

tilly | Feb 3, 2005 12:41 AM

1. Can I apply a rub like a Jerk or cajun rub on my meat after brining and rinsing?

2. Can / Should I brine meat that I am going to stew or braise?

3. If I am using an acidic base like orange juice as a brine, by how much would you advise me to reduce the general brining time?

Want to stay up to date with this post?

Recommended From Chowhound