Brining is a perfect way to infuse seasoning and flavor into pork and poultry while also ensuring that the meat remains moist. It works similarly to a marinade and uses the rule of osmosis to allow flavors to penetrate the meat, rather than just seasoning the outside surface. You basically make a very salty solution and allow the meat to sit in that solution for a period of time – allow it to marinate. The dictionary definition of osmosis is “the movement of water or other solvent through a plasma membrane from a region of low solute concentration to a region of high solute concentration.” This means that if the water outside the meat is higher in sodium than the water in the meat, moisture will be drawn out of the meat in order to dilute the exterior solution. Then, at some point the water in the meat will be higher in sodium than the solution the meat is sitting in and the reverse will happen – water will start to be drawn into the meat, along with al the flavors that you’ve put into your brine. (If you’re not a science-lover, or just don’t care why brining works, ignore that paragraph except for the first sentence!)
The important thing to remember when you do brine meats, is that you rinse the brine off after it has marinated, dry it well and do NOT season the meat again with salt. In this recipe, we rub a spice blend on the pork instead.