BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Provided by PalatablePastime
Categories Christmas
Time 3h15m
Yield 1 quart
Number Of Ingredients 7
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.
PULLED PORK BRINE RECIPE
Apple and pork are two things that always go together so well. So, for the oh-so-American, perfect pulled pork brine recipe, it makes sense to incorporate the use of apple juice-based brine.
Provided by cavetools
Categories Main Course
Number Of Ingredients 15
Steps:
- For this pulled pork recipe, combine all of the brine ingredients together in a large bowl.
- Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl.
- Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside.
- As for the refrigerator, once everything is sealed up tight and the pork is just about completely covered, refrigerate 12 to 18 hours.
- When it is time to cook the pork butt, remove it from the container. Dry the pork off using some kitchen paper towels.
- You can use the ingredients listed above to create a rub that pairs well with the brine used.
- Either way, always put a lightly coated "binder" on the pork so that the rub will have a better chance of sticking.
- Once you have the rub on, allow the pork butt to sit with it.
- Ideally, the pork should sit for about 20-30 minutes.
- While the pork sits, you can take the time to prepare your smoker, starting by preheating it to 225ºF.
- When the smoker is ready, place the pork butt inside and close the lid.
- At the beginning stages of the cooking process, it isn't too important to monitor the internal temperature of the pork.
- Since we're smoking the pork butt here, we're aiming for a cooking time anywhere from 9 to 12 hours long, so prepare yourself for keeping a watch on that smoker.
- Around the four hour mark or so, use a good thermometer to begin checking on that internal temperature.
- When the pork butt reaches an internal temperature of around 160ºF, wrap it up in aluminum foil.
- Keep an eye on that internal temperature.
- The optimal temperature for a well-finished pork butt is 195ºF. Sometimes, the pork can reach that around 9 hours or so.
- Once that target temperature has been met, remove the pork butt from the smoker.
- Be sure to let this rest for a good amount of time. It is ideal to rest for 1 ½ to 2 hours.
- When it's time, remove the pork butt from the aluminum foil.
- This liquid is packed full of flavor, so you will want to save it; it can be mixed into the meat later on.
- Take a fork and knife, a pulling claw, or your hands as long as they are properly protected with the right gloves.
- Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease.
- If you plan to serve up the brined pulled pork pork immediately, then you can use that liquid you saved from the aluminum foil and mix it in with the meat, add some homemade barbecue sauce.
Nutrition Facts : Calories 188.4 kcal, ServingSize 100 g
MASTER BRINE RECIPE FOR MEATS
Make and share this Master Brine Recipe for Meats recipe from Food.com.
Provided by Diana Adcock
Categories Lactose Free
Time P2DT15m
Yield 1 recipe
Number Of Ingredients 10
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.
Nutrition Facts : Calories 383.6, Fat 1.8, SaturatedFat 0.7, Sodium 56688.4, Carbohydrate 97, Fiber 12.1, Sugar 58.9, Protein 6.4
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
BRINE FOR A PORK LOIN RECIPE
When you use a brine for pork loin, you will increase the flavor and the moisture of your meat. This means your pork will be juicier right from the start.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 42
Steps:
- Combine your water with the salt and brown sugar and bring to a boil.
- Once the salt and sugar are completely dissolved, add your bay leaves, thyme, peppercorns and rosemary.
- Simmer for approximately five minutes at low heat.
- Remove from heat and let cool to room temperature.
- Once your brine formula has cooled completely, place it in a bag with a ziplock.
- Place the bag into a large bowl or a pot containing your pork loin.
- Make certain your prok loin is covered completely by the brine solution.
- Put the bowl into your refrigerator for a minimum of twelve hours and a maximum of 24 hours.
Nutrition Facts : Calories 160 kcal, ServingSize 100 g
BASIC PICKLE BRINE
Provided by Southern Living Editors
Categories Kitchen Assistant
Time 20m
Yield 4 cups (1 [32-oz.] mason jar)
Number Of Ingredients 4
Steps:
- Stir together 1 cup water and all ingredients in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Pour over vegetables or fruits. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.
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- Combine all the ingredients of the brine solution, in a large bowl. Whisk the solution until all of the salt dissolves. Using a glass bowl helps to you see whether or not the salt dissolves. Another way to check is to use a spoon and scoop up the brine from the bottom. There should be no salt in the spoon.
- Place the meat in a zip-top bag large enough to hold whatever it is you are brining. Pour the brine solution over the meat. Make sure the meat is submerged completely. If you do not have enough to cover the meat, then make another batch.
- Seal the bag squeezing as much air out of the bag as possible. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator).
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