At least as far back as the 18th century, brining was a common way to preserve meat to make sure it wouldn’t go to waste. It became popular in the age of sail due to its ability to preserve meat for years, rather than the short-term preservation of other methods. Brined meet didn’t have to be kept cold, and it let people enjoy meat all year round without needing any complicated processes.
Brining was a minimalist method for preserving meat back then, and is still used today for that very reason. Why fix what’s not broken? The simplicity of the process, as well as the availability of the necessary supplies, makes this a popular choice among preppers, large families, and anyone who is tired of meat going bad before being able to cook it. That’s the upside.
The downside, if there is one, is that the salt content of the meat after it has been brined is quite high. So, people who need to cut back on their salt intake should use caution with brined meat. However, that doesn’t mean they can’t eat it. Soaking the meat in plain water for an hour or so, then rinsing it before cooking, will
Originally posted on Ask A Prepper