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Brining is a process that greatly improves the moisture and flavor of lean meats. Brining actually 'unwinds' meat proteins using salt while marinades tenderize the meat by breaking down meat fibers with an acid. Marinades only add flavor to the meat it penetrates, which is typically just the surface and can often times be high in sugar. Brines, however, trap moisture and flavor in the entire protein, leaving you with tender, juicy and full-flavored end results, without significantly raising the sodium level. Tip: Brining longer is not better. Carefully follow the instructions provided on the packaging.