Using brine to soak rabbits before cooking

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MnCanary

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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?
 

MnCanary

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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?
 

TroubleMakerAcres

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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?

I can say from experience that brined rabbit is superior to unbrined rabbit, same for turkey.
 

Skai

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I can say from experience that brined rabbit is superior to unbrined rabbit, same for turkey.
My experience has been the opposite.
 

arachyd

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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.
 

Therese

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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"?
 

arachyd

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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.
 
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