What to Brine

Though brining is a technique popular with dry white meats, such as pork loin, chicken and turkey, it can also be beneficial for many lean, red meats. Duck breast, lean game meats, such as venison and bison, and even leg of lamb, benefit from brining – especially in a brine that contains some red wine. Some cuts of beef, such as the brisket and lean leg roasts also end up juicier and tastier when brined.

Certain types of fish, such as snapper, prawns and very lean salmon benefit from being brined. Many vegetables are also brined. Olives must be brined to render them edible. Moroccan preserved lemons are basically brined, making the pith and skin edible and wonderfully tasty.

Well-marbled steaks and roasts do not require brining as all the tenderness and flavor is naturally there. Roasts with plenty of inter-muscular fat and marbling, such as prime rib and pork or lamb shoulder roast generally do not require brining.