Joined
·
9,265 Posts
Something I've started doing lately is brining my steaks and tenderloins rather than marinating them, seems to leave the meat firmer and lets the flavor of the meat itself shine through a little better. What I've been doing, though, is far from exact, just boiling 2 tablespoons of salt per quart of water and then kinda randomly adding rosemary, thyme, parsley, red and black pepper, and whatever else looks good in the spice cabinet. Anybody have any guidance on some good brines?