MEAT PRESERVATIVE SALT AND TENDERIZER

MAKE THAT RED MEAT,Brining was originally used for food preservation in the pre-refrigeration era. However, there are two solid reasons why you should brine your meat in the 21st-century: flavor and texture. Brining infuses the meat with savory, finger-lickin' flavors, all while tenderizing it to butter-soft texture. Brining is a way to help… More tenderize lean meats such as poultry—or fish pork and beef—because lean meats can easily dry out when cooked. Soaking the meats in a brining solution helps ensure moist, juicy cooked meat. It's best to use ON UNTREATED MEAT, PORK, SAUSAGES, FISH AND CHICKENS

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