Basic All Purpose Brine for Meats, Chicken, and Turkey
Recipe: #8213
February 23, 2013
Categories: Ribs - Pork, Poultry Brine, Turkey, Christmas, July 4th, Thanksgiving, Grilling (Outdoor), Marinate, Oven Roast, Smoker, more
"These are the flavors I find essential in a brine."
Original is 1Qt serving
Ingredients
Nutritional
- Serving Size: 1 (1137.9 g)
- Calories 209.5
- Total Fat - 8.8 g
- Saturated Fat - 2.9 g
- Cholesterol - 327.4 mg
- Sodium - 857.7 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 2.9 g
- Sugars - 1.9 g
- Protein - 13.2 g
- Calcium - 261.1 mg
- Iron - 2.7 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
Step 2
Stir ingredients together in a saucepan and bring to a boil.
Step 3
Continue stirring until sugar is dissolved.
Step 4
Allow to cool.
Step 5
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).
Step 6
Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
Step 7
Meat must be refrigerated during brining process.
Tips
- Brining times are generally one hour per pound, regardless of whether it's chicken, ribs, pork shoulder, or turkeys.
1 Reviews
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