FoodBanter.com - View Single Post - Brining Question

dkdeckmann

Quote:

Originally Posted by Damsel in dis Dress

On Sun, 06 Feb 2005 15:43:00 GMT, "kilikini"
wrote:

But yes, I would agree
with Ed P. that I wouldn't use splenda due to it's chemical make up.
Remember, the meat sits for about a week or so. Without the proper brine
ingredients, you may end up with a hunk of bad meat. I'd just go with the
sugar and deal with it. Usually, you want to soak the meat in clear water
for a day or two after the brine anyway, which removes a great deal of the
salt and or sugar. Otherwise it will be way too salty.

Yeah, I'm just not able to handle much salt these days.

Thanks!
Carol
--

I bet some of the low sodium salt substitutes would work in place of plain salt. Potassium chloride / sodium chloride mixes... I think the "corning" process removes some moisture from the meat, altering texture, and also creates a hostile enviroment for some of the dangerous bacteria... I think a secondary role of the nitrates is to help the meat retain the nice red color...