Brine is a solution of salt and liquid with an extremely high salinity content. It has been used historically in food production as a preservative, since salt inhibits the growth of bacteria. Brine can also be used as a marinade for meats before they are roasted, grilled, smoked, baked, or broiled. Brined meat is more tender and flavorful, as well as moist, and many cooks greatly enjoy experimenting with brining.

A wet brine typically uses water and salt, although other liquids such as fruit juices can be used as well. The salt content in the brine should be high enough to float a raw egg. Food can also be dry brined in pure salt, although this technique tends to be used more for preservation than marinating. In addition to salt, a brine can be mixed with an assortment of herbs and spices for flavor.

When used in food preservation, brining is a form of pickling. Pickling can also be accomplished with extremely acidic mixtures. The goal of brining in this case is to preserve food without allowing bacteria to grow. Moist foods may be dry brined, with the salt being used to draw out moisture from the good. This is the case with sauerkraut, which was traditionally made in large barrels packed with salt. Pickled foods tend to be sour and salty, making them excellent condiments.

When used as a marinade, brine serves several functions. The first is as a tenderizer, because the brine begins to break down the cellular structure of meats. It also infuses the meat with water, since the high salinity forces the brine into the cells of the meat. When the brine pushes into the meat, it also brings the spices in the mixture along with it, concentrating the marinade inside the meat. As the brined meat cooks, it stays moist and tender, and develops more flavor.

To use brine as a marinade, plan on two hours of marination for every pound (half kilogram) of meat. You will need to completely submerge the meat in the brine, and it should also be kept cool through the marination process. The brine mixture will require one cup of salt for every gallon (3.8 liters) of water or fluid. Most cooks prefer to dissolve the salt in boiling water before adding it to the liquid, making sure that the liquid is cooled before it is poured over the meat. If you want a crispy skin after cooking, as is often the case with poultry, pull the meat out of the brine several hours before you plan to cook it, so that the flesh can absorb the moisture from the skin, leaving it dry so that it will crisp well during cooking.