Experiment with various flavor combinations and brining times. The ratio of salt to water, however, should not stray too far from the proportions outlined in this recipe, although the quantity of sugar can be reduced, eliminated altogether, or be replaced by a roughly similar amount of brown sugar, maple syrup, or honey. The recipe can be halved or quartered to yield a smaller quantity of brine.
Ingredients
- 4 quarts (1 gallon) cool water
- 1 cup kosher salt
- 3/4 cup sugar
- Herbs and seasonings of choice
Directions
1. In a medium saucepan, combine 1 quart of the water with the salt, sugar, and your herbs and seasonings of choice. Bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour into a large pot and stir in the remaining 3 quarts water. Cool to below 45°F in the refrigerator.
2. Use the brine in quantities sufficient to completely cover and surround whatever piece of meat is being brined. Brine pork or poultry, in the refrigerator, following individual recipe instructions or refer to the chart on facing page.
3. After removing meat from brine, blot dry and use in the recipe (if time permits, let meat rest in the fridge for a few hoursfor smaller cuts-or up to a day-for larger cuts-to allow the brine to redistribute itself throughout the meat, which will yield a moister result.
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Submitted 7/10/09.
Source: Lobel's Meat Bible
Submitted By: b smith
Brine for Pork or Poultry