Mean Chefs Apple Brine Recipes

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MEAN CHEF'S MAPLE BRINE



Mean Chef's Maple Brine image

Make and share this Mean Chef's Maple Brine recipe from Food.com.

Provided by Bekah

Categories     Lactose Free

Time 55m

Yield 1 gallon

Number Of Ingredients 10

2 cups brown sugar
1 cup maple syrup
3/4 cup kosher salt
3 heads garlic, cloves separated, not peeled
6 bay leaves
1 1/2 cups fresh ginger, unpeeled, chopped
2 teaspoons dried chili pepper flakes
1 1/2 cups soy sauce
5 sprigs fresh thyme
3 quarts water

Steps:

  • Combine all ingredients in large stainless steel pot.
  • Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
  • Rinse turkey well.
  • Put turkey in cold brine.
  • Use a stainless, plastic or other non-reactive container.
  • Add water if brine doesn't cover bird.
  • Refrigerate 2- 4 days, turning bird twice a day.
  • To cook: remove turkey from brine, pat dry, brush with olive oil.
  • Either grill or cook in oven.
  • It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
  • This completely dries out the skin to insure a crisp finish.
  • DO NOT stuff turkey.

APPLE BRINE



Apple Brine image

Brining is a great way to make a lean cut of pork juicier. The sugar in the brine caramelizes on the surface of the pork when grilled. Yummy! Great grilled as is, or use with recipe #318386. Cooking time is marinating time. From Dinosaur Bar B Q.

Provided by princessmommie

Categories     Pork

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 quart water
1 quart apple juice
1/2 cup kosher salt
1 cup maple syrup
1 1/2 teaspoons thyme
1 1/2 teaspoons black peppercorns
3 bay leaves
3 garlic cloves, crushed
1 jalapeno pepper, sliced in half and seeded
2 tablespoons apple cider vinegar

Steps:

  • Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the fridge before using.
  • Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before grilling, or using in a recipe.
  • Makes enough for 4-6 pounds of pork.

APPLE-SPICE BRINE FOR TURKEY BREAST



Apple-Spice Brine for Turkey Breast image

This is the recipe I developed for a turkey breast destined for my stove-top smoker. I'll never make another turkey breast without using this method. It was so moist and flavorful! UPDATE: Just smoked a large turkey breast on the stove top using an enamel roasting pan, with lid. I made a small tray of aluminum foil for the wood chips and placed at one end on the bottom of the roaster . Placed a sheet of heavy duty foil on top of wood chips as a drip tray (turned up corners to catch juices). Then placed a small rack (I used a collapsible steam basket) on top of the foil to hold the meat. Once smoke started, I placed the roaster lid on top and then crimped heavy duty foil over the top. Worked perfectly! Besure to run the vent on the stove or open a window slightly. The smell within the house was heavenly!

Provided by Galley Wench

Categories     Turkey Breasts

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups apple cider
2 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt
4 -6 garlic cloves, sliced
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 tablespoon black peppercorns

Steps:

  • In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
  • Bring to a boil and stir until sugar is dissolved.
  • Remove from heat and add water and allow to cool.
  • Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
  • Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
  • Refrigerate for 3-4 hours.
  • PREPARE STOVE-TOP SMOKER:.
  • Add 2 tablespoon Alder wood to bottom of stove-top smoker.
  • Line drip tray with foil and spray.
  • Remove turkey from brine and place on rack.
  • Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
  • Follow stove-smokers manufacture instructions for smoking poultry.

Nutrition Facts : Calories 108.2, Sodium 14160.3, Carbohydrate 27.8, Fiber 0.1, Sugar 26.5, Protein 0.2

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