Quick Answer
Brining is not a necessary step for cooking backstrap before cooking, but it can add flavor, moisture, and tenderness, making it a worthwhile step for many backstrap enthusiasts.
The Importance of Brining
Brining is a process of soaking the meat in a saltwater solution before cooking. This method is particularly effective for lean cuts of meat like backstrap, as it helps to retain moisture and add flavor. A basic brine solution consists of 1 cup of kosher salt, 1 gallon of water, and any desired additional flavorings like sugar, spices, or herbs. For backstrap, a 12-hour brine is ideal.
How to Brine Backstrap
To brine backstrap, start by preparing the brine solution. Place the backstrap in a large zip-top plastic bag or a non-reactive container, and pour the brine solution over the meat. Seal the bag or cover the container, and refrigerate at 40°F or below for 12 hours. After the brine, remove the backstrap, pat it dry with paper towels, and proceed with your desired cooking method. When cooking, aim for an internal temperature of 130-135°F for medium-rare and 140-145°F for medium.
Brining Techniques for Backstrap
For added flavor, you can also inject the brine solution into the backstrap before soaking it in the brine. This method is particularly effective for a more intense flavor profile. Additionally, you can also use a dry cure, which involves applying a mixture of salt, sugar, and spices to the backstrap before refrigerating it for several hours or overnight.
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