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Chef De Cuisinart posted:Negative to your negative, this is not how osmosis works! Salt pulls moisture from the outer cells, and slowly works its way to the center, once it's reached the center, those cells will reach an equilibrium, and take some of their moisture back, as their salt levels lower. It's less like a balloon and more like, I dunno, a meat sponge. That's not really how it works either. The salt in the brine and the salt naturally in the pork move towards equilibrium do to the force of a greater concentration of salt within the brine. To reach this equilibrium water can come out of the meat and into the brine. This dilutes the brine and concentrates the salt within the meat until it matches the concentration within the brine. The other way to reach equilibrium is for salt to enter the meat until it reaches the same concentration as that within the brine. The other forces at play are capillary action. Most of the water within muscles are held by the myofibrils through capillary action. When salt enters the muscle cells it creates some denaturing of the myofibrils causing them to constrict creating more space for water. So the meat will pull in more water the same way a plant does. In the end there should be more water and more salt.
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Jul 26, 2014 08:37
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| # ¿ May 14, 2024 12:29 |
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Anyone grind their own turkey for sausage? I was going to buy some birds soon when they are cheap and make sausage. Is there enough fat or will I need to add a bit of beef or hog fat?
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Nov 13, 2014 07:29
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