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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 0.2g
	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%
how is this calculated?

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Master Brine Recipe for Meats

Recipe #11266 | 2 days | 2 days prep | add private note

⁽⁹²⁾ 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: 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: Krista Smith

On Jan 25, 2009

I LOVE this recipe but both times that I have made it, my chicken turned out a bit salty - not so bad that it wasn't edible but enough that I'm going to try using less salt next time (I did use kosher salt). Perhaps it was the size of the chicken (small) and the volume of the brine (I halved the recipe but still?) regardless, I still LOVE this recipe and will use it EVERY time I roast a chicken! Now I just have to figure out if a brined chicken carcass will make a salty stock!

2 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!

22 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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