Beer Brine
Recipe: #9040
April 16, 2013
Categories: One-Pot Meal, July 4th, Labor Day, Thanksgiving, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Spring, more
"Good for brining roasts and especially foods you like to barbecue, like ribs and bone-in chicken. This is not the same brine I use on my beer-brined honey bbq baby back ribs recipe. This one is my personal recipe. But both brines are good. You can also use this for turkeys- just make sure you have enough to cover what size bird you have. It would also make an exceptional brine for doing a smoked turkey breast."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1422.6 g)
- Calories 580.9
- Total Fat - 16.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 333.9 mg
- Sodium - 56916.2 mg
- Total Carbohydrate - 71.4 g
- Dietary Fiber - 0.4 g
- Sugars - 50.7 g
- Protein - 15.3 g
- Calcium - 275.7 mg
- Iron - 3.8 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place peppercorns, thyme, bay, garlic, water, salt, and brown sugar in a saucepan, and heat to a boil, stirring until salt and brown sugar dissolves and mixture becomes mostly clear.
Step 2
Remove from heat and stir beer. Allow to cool.
Step 3
Pour mixture over selected meat (chicken, pork, turkey, etc) in a food safe container or plastic bag, ensuring that meat is covered (make more brine if needed).
Step 4
Refrigerate meat and allow to brine for about 12 hours.
Step 5
Then remove meat from brine and pat dry, afterwards cooking as desired.
Tips
No special items needed.
0 Reviews
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