Page 58 - Barbecue Chicken Made Easy
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Wet brine
This is the traditional method of salting meat, submerging it in a solution of 5 to 10% salinity (the ocean is about 3.5% salinity). To wet-brine, you need to calculate the amount of water and the amount of salt, and after that you have a potentially large container that must be fit into the fridge.
Cookbooks tell us that salt is pulled out of the brine and into the meat by osmosis. Not true. The process is actually called diffusion. Take a look at this illustration.
