Well, for some reason, I've received over the last month, about a dozen or so emails about brining beef.
Guess now that brining is more of a topic, people are thinking of ways to "stretch the envelope" and try it on everything.
Here's my question, for my food science guys.
Can/Should you try brining beef?
I've never found that brining worked on beef, and my assumption is because it has to do with osmosis and how the protein molecules are in the different cuts. It works for pork and poultry, but not for beef. I'm sure there is a reason, any ideas?
Obviously marinading works (and injecting is just putting the marinade inside).
So, what ya think?
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