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using vacuum will help in opening the flesh and this will allow the brine to travel deeper


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Depending on what meat and cut you are brining, and how you intend to treat the meat after brining. You may need to experiment, anything from 50% to 100% of the time your recipe book suggest. Search for brining guidelines and other useful information, there are a large community that have a lot of knowledge and experience.


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No, you can't. Or at least, you won't get the result you're really looking for. Water needs to be able to move through the meat for the salt and flavorings to be transported to the inner cells of the meat. When the meat's frozen, you're dealing with ice crystals. ... that being said, you can thaw the meat in the brine if you're desperate, but you have ...



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