i have been trying to learn more on brining
problem i was working on is how long to leave various meats in the solution


i suspect this information is available in the research community but i
have not so far found anything--email to Purdue chicken gave no response
( asked months ago)

question asked was how long to leave in brine?

the only thing that I have not controlled for was temperature--i just
place item in lower refrigerator


i took a chicken leg with skin attached

place 1 drop of green food dye on the skin and one drop on the flesh
covered it ( to prevent drying out) and placed on lower shelf of my
home refrigerator

5 hours later i sliced the drop area on the flesh

color only permeated 1/16 of a inch

on the skin it passed thru the skin and only colored the flesh underneath.


my next step is to use the dye to color my liquid with no salt added

since i use seltzer as the liquid
i want to know does using seltzer really make a difference?--i assume
the release of gases from the seltzer breaks apart the fibers of the
tissue leading to increase tenderness

since i tightly close the bags i place the tissue in there is some
increase in pressure which should lead to increase penetration to the
solution


last step will to color my brine solution and see the depth of penetration

hth