The main thing here is not to confuse the solenoid with the solenoid (just a joke, if that).
Aging meat in solinade is one of the basic techniques for preparing a piece for heat treatment, but - alas, ah - it is very and very compromised on the territory of both the entire former USSR and Russia in particular.
Soaking meat in brine a la solinade by unscrupulous sellers and chefs is sometimes used to "Restoration" of already unusable pieces, soaking spoiled and dried, and also for ‘surging” weight.
For the "surge" of weight, however, often meat and poultry (and even expensive fish) are not soaked, but syringed - that is, the solution is injected into the "fleshy" pieces using syringes. But here I will add - this is a long, dreary, tame business. Therefore, it will not be possible to sprinkle large batches. But…
I once ran into syrupy chicken at a pretty granny in the market. The question is - why? The benefits are minimal! Well, she will drive two hundred, well, three hundred milliliters of liquid (in a good scenario), what's the point? You cannot deceive, you cannot sell, as they say.
However, this is the lyrics, let's move on to practice.
Solinad (basic) is prepared with water. Ingredients - water and salt. Per liter of water - 80-100 grams of salt.
If you want to play with the spices, you can add them too - the only thing you will have to peel off the spices before cooking (they can burn if you bake).
Here is just a snag - per kilogram of product you need - ideally - less than a liter of solution. To be precise, it is recommended for soaking - 800 milliliters to take. For injection - 100 milliliters per kg of pure meat weight (bone does not count as weight)
Therefore, you will have to resort to tricks (otherwise a large piece is sometimes not all covered with a solution if soaking is in progress).
Option one: put the product in a narrow but deep dish. For example, a chicken, or a shank, or a long piece of loin, in something like a goose duck. The only thing - it can be done if the brazier is covered with enamel inside. If you just do not need cast iron.
A brazier, by the way, is generally good to have on the farm. Baking the same chicken in it is much better than just on a sheet in the oven.
Option two: just put in a saucepan and press down with oppression. Simple, fast, everyone is familiar.
Option three: if you have a chamber-type vacuum sealer, pack the meat with brine in a bag.
I warn you, you can only use a chamber packer, in which either the packaging of liquids is initially allowed, or in the chamber of which a special stand has been installed. But the chamber packer is a very expensive pleasure. Although many now go broke on such - because of the possibility of cooking later in sous-vide.
Sous vide is a piece in which cooking takes a very long time at very low temperatures.
True, I do not like cooking in brine, even if it goes in sousvide, even if the brine is enriched with spices. I have tried the result of such experiments - I will not cook myself.
If you have an ordinary vacuum sealer at home - tubeless, then you do not need to experiment - the liquid should not get into the pump. They can "pack" the sprinkled meat.
The rules for injecting meat with solinade are simple: as many punctures as possible, in each puncture you do not need to try to pump the solinade to the maximum, inject so that it does not leak out. And the injection itself is carried out only across the fibers, and not along the length - if you inject along the fibers, they will burst and the solinade will simply flow out. Such packaging can also be sent to suvid.
Of course, you can cook "salted" meat not only in a new way, good old roasting or baking is quite suitable. Exposure of meat - from 30 minutes (for a small piece) to a day (for a whole leg, ham or chicken). The most desperate cooks still smoke such meat. It turns out very tasty!