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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quart 1046g Recipe makes 1 quart) |
||
| Calories 97 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 28312mg | 1179% | |
| Potassium 6mg | 0% | |
| Total Carbohydrate 25.2g | 8% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 25.2g | ||
| Protein 0.0g | 0% | |
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All-Purpose Mild Brine for Poultry and Pork
1 quart
Ingredients
- 1/4 cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)
- 2 tablespoons sugar
- 1 quart water
Directions
1
Mix cold water, salt and sugar and stir to dissolve.2
In a non-reactive container, immerse food in brine, seal and refrigerate.3
Use 1 quart of brine per pound of meat, not to exceed 2 gallons.4
Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.5
WILL NOT WORK IF MEAT IS FROZEN.
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Featured Reviews for This Recipe
From: Bethany Taylor
On Jul 17, 2008
Awesome! I like that it's very basic and other flavors can be added in easily, such as liquid smoke, garlic etc. I let my porkchops brine for about 8 hours then pan grilled them. Juicy and moist. Very good recipe without a lot of ingredients.
From: Vino p.o. prn
On Dec 22, 2007
Used the brine for 'Guinness Pork Chops in Gravy' #36831. The pork was very tender and flavorful...I kept the pork in the brine all day and cooked it for dinner. Will be using this again and again! Thanks!
From: CountryLady
On Oct 13, 2003
I used this for brining our Thanksgiving turkey - the bird was moist & juicy with a nice, crisp golden skin. Since this brine is so mild, I would recommend it to any "novice" briner. Thanx Mean Chef!
From: Denise!
On Nov 18, 2003
I used this on a venison tenderloin and I don't know if it was the brine or the tenderloin, but it was excellent! I CAN say that it was very tender and there was no "gamey" taste. I rinsed the tenderloin and then made small slits and stuffed with garlic and herbs, pan seared it and then baked for 30 minutes. Outstanding!
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