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Learn how to make a basic brine for meat & poultry!
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Recipe Title:
Basic Brine
Ingredients:
1 cup Mortons Kosher Salt
1⁄2 cup brown sugar
2 tablespoons all spice berries
2 tablespoons black peppercorns
1 gallon water (16 cups)
Instructions:
In a large plastic container mix all ingredients until the salt and sugar are liquefied.
Submerge meats for 1 hour per pound. Pat dry any meats after brining.
Tips:
Brining can substantially help poultry and pork and even brisket.
Basic rules of Brining:
For every pound of meat brine for one hour
Make sure your brines are made and cooled down completely before using.
If your food item is large, turn over half way in between brining time.
Meat + brine must be kept below 40F at all times.
Not all salts are equal -- table salt and kosher salt are very different in sodium levels and taste.
You can add flavor with brining. Using herbs, spices and fruit juices or different sugars (i.e. maple syrup, agave nectar etc.) can give lots of flavor boosts to your meats.
Keep all of the meat submerged in your container by placing a plate on top.
Always pat dry your meat after brining.
Brining 101
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