A Classic Citrus Brine (From the Archives)
We are about to embark on a 3 day journey to Ciudad de Lechon Asado or Cuban style pork-ville, if you prefer. This is for a dinner we are throwing in honor of my cousin Zach, who is in town from Iraq. The process started today with a brine consisting of orange juice, salt, sugar, one head of garlic, some bay leaf, whole allspice & black peppercorns. Our six pound “picnic shoulder” will soak in this elixir for 24 hours after getting the once over with a pairing knife.Mañana will be phase two, where we will make a garlic citrus paste to rub into the hog & leave it again to soak it all up before finally smoking then roasting it on Saturday.
Stay tuned, as we will be blogging about the experience as we go along. I can taste it already…I think this swine is going to whisk us away to Cuba or at least Little Havana on Calle Ocho.
That original brine—and the full breakdown behind it—still lives here:
👉 https://see-sip-taste-hear.blogspot.com/2007/01/lechon-asado-brine.html
Now let’s zoom out and talk about why this works—and how to apply it across the board.
What Is Brining (Really)?
At its core, brining is the process of soaking meat in a salt-based solution to improve moisture retention and flavor. But it’s not just about making meat salty—done correctly, it actually makes meat juicier.
Salt alters the protein structure of meat, allowing muscle fibers to absorb and retain more water. During cooking, that extra moisture means less loss, more tenderness, and better texture.
Science, but make it delicious.
For a deeper technical explanation, Serious Eats breaks this down beautifully:
🔗 https://www.seriouseats.com/how-to-brine-meat
Wet Brine vs. Dry Brine
Wet Brining
A wet brine is what most people think of first: water, salt, sugar, and aromatics. This method is ideal for:
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Poultry (especially whole birds)
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Pork (shoulder, chops, loin)
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Lean cuts that tend to dry out
Pros
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Excellent moisture retention
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Infuses subtle aromatics
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Forgiving for longer cooks
Cons
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Requires fridge space
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Can dilute surface flavor if overdone
Dry Brining
Dry brining uses salt alone (or salt with spices) applied directly to the meat.
Pros
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Concentrates flavor
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Improves skin browning (hello, crispy poultry skin)
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Less mess, less space
Cons
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Less aromatic infusion
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Timing matters more
If you’re curious, Bon Appétit has a solid primer comparing the two methods:
🔗 https://www.bonappetit.com/story/dry-brine-vs-wet-brine
The Core Components of a Good Brine
Salt (Non-Negotiable)
Use kosher salt. Avoid iodized salt unless you enjoy regret.
A general rule:
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Wet brine: ~5–6% salt by weight
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Dry brine: ½–1 tsp kosher salt per pound
Sugar (Optional, But Helpful)
Sugar balances salt and encourages browning. White sugar, brown sugar, honey, or even fruit juice all work depending on the goal.
Aromatics & Flavor Builders
This is where personality enters the room:
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Garlic
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Bay leaf
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Peppercorns
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Citrus peel or juice
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Allspice, cloves, coriander
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Herbs like thyme, rosemary, or oregano
Keep it intentional. Brine is not a junk drawer.
How Long Should You Brine?
Timing depends on size and protein:
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Chicken breasts: 30 minutes–2 hours
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Whole chicken: 8–24 hours
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Turkey: 24–48 hours
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Pork chops: 4–12 hours
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Pork shoulder: 12–24 hours
Over-brining can lead to mushy texture, especially with poultry. Respect the clock.
What Brining Does Not Do
Let’s clear this up:
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It won’t fix bad meat
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It won’t replace proper seasoning later
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It won’t magically add smoke or crust
Brining is the foundation, not the finish line.
Final Takeaway
Brining is quiet confidence. It’s patience. It’s trusting salt and time to do what they’ve been doing for centuries—long before sous vide wands and pellet grills entered the chat.
Whether you’re chasing citrus-kissed pork, juicier poultry, or simply better texture across the board, mastering brines gives you control before the heat ever turns on.
And if you want to revisit a brine that still holds up years later, the original lechón asado breakdown is right here:
👉 https://see-sip-taste-hear.blogspot.com/2007/01/lechon-asado-brine.html
Salt wisely. Soak responsibly. Let the meat do the talking.
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