Wet brine

A wet brine means immersing products – often meat, poultry or fish – in a salt solution, optionally enriched with sugar, herbs or spices. During this process the salt slowly penetrates the product. This changes the protein structure in the muscle tissue: the proteins set less quickly during cooking, giving a more tender and juicier result.

The product also absorbs moisture and aromas from the brine. This protects it better against drying out during cooking and gives it more depth of flavour. That makes wet brining particularly suitable for preparations in which the product is heated for a long time or intensely, such as roasting or grilling.