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Nutrition Facts
Serving Size 1 recipe 3082g Recipe makes 1 recipe) The following items or measurements are not included below: 1/4 cup black peppercorns 2 teaspoons black peppercorns
Calories 281
Calories from Fat 4		(1%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 56651mg		2360%
Potassium 170mg		4%
Total Carbohydrate 71.1g		23%
	Dietary Fiber 1.8g	7%
	Sugars 58.7g
Protein 2.2g		4%
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Recipe #11266 | 2 days | 2 days prep | add private note

⁽⁹³⁾ RATE IT NOW Print Recipe

By: DiB's
Aug 31, 2001

Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!

1 recipe (change servings and units)

Ingredients

10 cloves garlic, minced
3 quarts water
1/2 cup kosher salt
1/4 cup black peppercorns, plus
2 teaspoons black peppercorns
1/4 cup sugar, plus
2 teaspoons sugar
1 1/2 teaspoons dried thyme
1 teaspoon whole allspice
1 bay leaf

Directions

1
Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
2
Allow to cool completely before using.
3
Large heavy duty sealable plastic bags work the best.

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Featured Reviews for This Recipe

From: Teddy's Mommy

On Nov 16, 2009

AMAZING!! YUMM!! I was brining a chicken so I halved the recipe, then halved the salt so 1/8 cup kosher salt. I also used brown sugar instead of white and used more than called for. I brined my chicken for approximately 32 hours, rinsed it, patted it dry, put it on a roasting rack, coated it with peanut oil and roasted it until my digital thermometer said the temp under the leg was 165. Mmm!! The two of us ate a whole chicken!

0 people found this review helpful

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From: ColiesKitchen.com

On Jun 21, 2009

Perfect for pork chops!! It worked so well I soaked the boneless chops for 24 hours. They were amazing!!

0 people found this review helpful

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From: Just Cher

On Dec 10, 2002

I used this recipe to brine my Thanksgiving Turkey and I just wanted to say that it is the only way that I will be roasting my birds from now on. I followed your instructions to the letter only I had a 20lb bird so I did double the brine. This was absolutely the most flavorful, juiciest bird that ever graced my kitchen. I let it rest 30 minutes before carving and it sliced like a dream. Thank you Di! And I apoligize as I thought I had already reviewed!

23 people found this review helpful

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From: Bergy

On Jul 14, 2003

Shortly after Di posted this Brine recipe I used it on a buffalo roast and it did wonders in making it juicy and tender. Last night I bbq'd a half turkey that had been in my freezer since Christmas. I used this brine and marinated the bird for 28 hours - everyone agreed that they had never tasted a moister, better bird. Thank-you again Di you have made a believer out of me!

17 people found this review helpful

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