Tips For Using A Brine Pump

Tips For Using A Brine Pump

Tips For Using A Brine Pump

Brining is a great way to add flavor to meat prior to the smoking process. It's also an important step in the use of smoking to preserve food as it starts dehydration prior to the drying stage and then smoking.

Essentially the salt in brine gradually works it's way into the flesh of the meat over time but sometimes there's a conflict in that the amount of time that would be required to allow the salt to permeate the meat is too much for the meat that's towards the outside. In other words you've got a large piece of meat, a strong concentration of brine and the risk that much of the meat will become over salty.

This is where the brine pump comes to the fore and the great advantage is that you can get brine really close to the bone of hams and larger haunches because if the brine doesn't get in there you can get a type of discoloration that's commonly known as bone tainting. Assuming you have a percentage of salt petre (sodium nitrate) in your brine you can inject to help maintain the pink color that you're looking for in a ham.

I must stress at this point that a brine pump is not a means to an end, it is a complementary therapy any meat injected with a brine pump should still then be immersed in brine to get the end result.

Many people believe that because the using of brine is part of a food preservation that the brine acts a an inhibitor to bacteria growth and this is definitely not the case. Hygiene is of paramount importance when using a brine pump otherwise you could be injecting bacteria into your meat so whenever you have used your brine pump it is extremely important to ensure that the pump is dismantled and all the parts washed thoroughly.

If your pump has not been used for a period of time then the first thing you will need to do is to soak the plunger in cold water for 3 or 4 hours to allow it to soften and expand and before filling, sterilize the needle by pouring boiling water over it for a good 30 seconds.

1 fl oz of brine will be required for every pound of meat and filling the brine injector pump is done in the same way as a needle and syringe. The needle is fully immersed in the brine pump and then the plunger can be drawn back.

The needle can then be inserted into the meat and an angle of about 45 to the bone and then you can start to inject. Don't however inject the brine all at once but gradually withdraw the needle as you inject because that way you will spread the brine around from the bone to the surface.

After you've fully withdrawn the needle use your finger and thumb to nip the flesh so that it seals and stops the brine from leaking out. A simple technique that can really add to the quality of your home smoked food.

POST COMMENT

Tips for Looking Slimmer Secret Orgasm Tips Course Review – Improve Your Skills In Bed And Satisfy Your Partner! Defend Against Spam - Email Tips and Suggestions Handling a Clutter: Tips that can assist you Organize Any room Information Security Awareness: Tips for Securing Your Workforce Quick Men's Skin Care Tips 06 Tricks And Tips For Easy Ways To Lose Weight How to Cure Feminine Odor - Guaranteed Tips to Help You Get Rid of the Fishy Smell and Get Your Confidence Back 7 Excellent Tips When Visiting Tangier Island Wooden Shed Plans Buying Tips Tips For Adopting A Physical Fitness Plan Retirement Stress - 5 Tips to Overcome Stress In Retirement 3 Simple Blog Building Tips