Amish Brine For Curing Meat Recipes

AMISH CURE FOR BACON

Steps:

• Cut side of bacon in 4th's to fit a 5 gallon bucket. Fix brine and soak in cool place 5-6 days. Freeze and slice when half thawed.

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY

Steps:

• Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
• Stir ingredients together in a saucepan and bring to a boil.
• Continue stirring until sugar is dissolved.
• Allow to cool.
• Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
• Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
• Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
• Discard brine before using and pat meat dry.
• If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
• Prepare meat as desired- roast, bbq, etc.

MASTER BRINE RECIPE FOR MEATS

Steps:

• Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
• Allow to cool completely before using.
• Large heavy duty sealable plastic bags work the best.