Using brine to soak rabbits before cooking

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MnCanary

MnCanary

Well-known member
Joined
May 15, 2010
Messages
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Location
central Kentucky USA
There is something I've never understood about using salty water (brine) to soak a rabbit before cooking. I learned in school that water moves from a less salty area into a higher salty area. So, wouldn't water move from the rabbit (less salty) into the brine solution (more salty) ? When cooked, rabbit mean can be dry. Wouldn't soaking in brine result is an even drier meat?

I can cook oatmeal, and eggs, but that is about it. I'm no cook. What am I not understanding here?
 
And by the way, how much salt into how much water? The usual directions are "put some salt in the water", or, "a handful of salt". Is there any precision to this?
 
The brining helps pull the last of the blood from the meat and results in very nice, clean-looking white meat. I soak mine 3 days and the salt also keeps bacteria from growing.
 
Does someone have a recipe? I am interested! I have been adding a handful of Redmond agricultural salt to a 5 gal. bucket of cold water when I harvest. I put the carcasses in the bucket of salty water while I keep working. Maybe this is "brining"?
 
I forgot to add that I change the salt water at least once every 24 hours. A handful of salt should be plenty for enough water to cover one rabbit.
 
Salt looks for equilibrium so dry salting a rabbit will result in a drier, tougher rabbit. Brining a rabbit, if the brine is not too strong (say around seawater or a bit less salty) should result in more moisture in the meat because the meat, having less salt to begin with, will attract the salt and the water the salt is dissolved in, into the flesh. I soak in lightly salted water to lift hair and undesirable aspects, especially if the rabbit hasn't been cleaned too well.
 
I just used 1 cup kosher salt and 2/3 cup sugar for my brine with thyme and rosemary. Will drain and rinse tomorrow and do a dry rub with garlic and onion powder and prob thyme. no salt in my rub
 
I smoked with hickory chips after the brine and rub then finished it in the crock pot. Wow, it's amazing. All my hard work, learning about rabbits and the sadness at dispatch day pays off. I really like having meat that I know is clean and untouched by our communist regime government. Have a wonderful holiday weekend.
 
Scooter1A said:
I just used 1 cup kosher salt and 2/3 cup sugar for my brine with thyme and rosemary. Will drain and rinse tomorrow and do a dry rub with garlic and onion powder and prob thyme. no salt in my rub
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I find the salt and sugar make a repulsive taste no matter how much I rinse it. No brine for me.
 
MnCanary said:
There is something I've never understood about using salty water (brine) to soak a rabbit before cooking. I learned in school that water moves from a less salty area into a higher salty area. So, wouldn't water move from the rabbit (less salty) into the brine solution (more salty) ? When cooked, rabbit mean can be dry. Wouldn't soaking in brine result is an even drier meat?

I can cook oatmeal, and eggs, but that is about it. I'm no cook. What am I not understanding here?
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I have never brine d rabbit before, never seen the need. Never understood the reasoning, Thanks Trouble Maker for the 3 scientific reasons, that was interesting. I'm with Rabbit Warren Man Salt and Sugar terrible. My rabbit has always turned out mild and tender so far. After dispatching I always relax rabbits in a large cooler with Ice or Frozen water bottles. For two days or more. There is always some water in the bottom of cooler. Then all bones go the the bone broth stock pot and caner. I just made 8 lbs of rabbit sausage and only added the salt called for in the sausage cure. Then made 2 lbs of rabbit jerky on smoker with marinade made of soy sauce , worchestershire sauce, onion powder and garlic powder, and of course cayenne powder all ground from the garden salty enough for me.

THANKS ALL Y'ALL.
 
Last edited:
Florida Jeff said:
I have never brine d rabbit before, never seen the need. Never understood the reasoning, Thanks Trouble Maker for the 3 scientific reasons, that was interesting. I'm with Rabbit Warren Man Salt and Sugar terrible. My rabbit has always turned out mild and tender so far. After dispatching I always relax rabbits in a large cooler with Ice or Frozen water bottles. For two days or more. There is always some water in the bottom of cooler. Then all bones go the the bone broth stock pot and caner. I just made 8 lbs of rabbit sausage and only added the salt called for in the sausage cure. Then made 2 lbs of rabbit jerky on smoker with marinade made of soy sauce , worchestershire sauce, onion powder and garlic powder, and of course cayenne powder all ground from the garden salty enough for me.

THANKS ALL Y'ALL.
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Hey Jeff email me some recipes if you don’t mind. My rabbit always comes out great without brine as well. I also cool in a cooler of ice water then leave to relaxe.
 

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