Brining a tried-and-true method of preserving meats.
Brining actually makes the meat moist. While a beef jerky should be dry, brining is used to tenderize the meat and add flavors.
Brine means "salt" and is a tried-and-true method of preserving meats. In fact, salt is the most common type of jerky seasoning. While old-fashioned brining was intended for meat preservation, the main goal of flavor brining is to boost the moisture, texture, and flavor of lean meat cuts.
To accomplish this, the meat is drenched in a reasonably salty solution, about 1.5 to 3% salt. The salt submersion takes about several hours to a couple of days depending on the size of the meat. We have found here at Spice & EZ that the solution passes through the meat cells while boosting the salty flavor and water inside of them. It also carries flavor into the meat.
Brining helps keep the meat moist even if it is overcooked or over dried. Brining allows people to have total control over the meat's flavor. Spice & EZ uses a Blend of Kosher and various sea salts in creating brining mixtures.
Check out our spice blends they are perfect for creating an awesome brine. Not just for jerky but for adding favors to roasts & chicken.