Classic Brine For Poultry Shellfish And Pork Recipes

BASIC PORK BRINE

Steps:

• Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

WINE MARINADE FOR POULTRY AND PORK

Steps:

• Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
• Add the meat or poultry.
• Turn to coat all sides.
• Cover or seal tightly.
• Marinate for at least 6 hours or overnight, turning occasionally.
• Cooked in preferred method.

BRINING SOLUTION FOR POULTRY AND MEAT

Steps:

• Mix salt with water and stir to dissolve salt.
• Cut up Chicken, brine for 8-12 hours.
• Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).
• Whole turkey, brine 24-48 hours.
• Pork Chops or Pork Steaks, brine for 2 hours.
• Pork Loin, brine for 8 to 24 hour.
• Pork Butt or Shoulder, brine for 24 hours.
• Mix enough brine to cover the meat completely.
• To brine use plastic bag or non-reactive bowl or pot.
• Store in refrigerator for the specified time.

PORK OR POULTRY BRINE

Steps:

• Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
• Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
• Strain brine into a separate food-safe container.

ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK

Steps:

• Mix cold water, salt and sugar and stir to dissolve.
• In a non-reactive container, immerse food in brine, seal and refrigerate.
• Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
• Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
• WILL NOT WORK IF MEAT IS FROZEN.