Best 5 Classic Brine For Poultry Shellfish And Pork Recipes

Cooking with a classic brine is an essential technique for creating tender, flavorful poultry, shellfish, and pork dishes. Brining is the process of submerging meat or poultry in a seasoned liquid solution for a period of time before cooking. This process helps to enhance the flavor, texture, and moisture of the food by allowing the brine to penetrate the meat, resulting in a succulent and juicy final product. Whether you're preparing a roasted chicken, grilled shrimp, or a juicy pork loin, mastering the art of brining will elevate your culinary skills and leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC PORK BRINE

Basic Pork Brine image

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Provided by JulieG

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Steps:

Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Nutrition Facts : Calories 85.4 calories, Carbohydrate 22 g, Protein 0.1 g, Sodium 1159.8 mg, Sugar 21.4 g

CLASSIC BRINE FOR POULTRY, SHELLFISH AND PORK

Classic Brine for Poultry, Shellfish and Pork image

Use this standard brining solution to ensure tasty, juicy meats all the time. Brine solutions vary according to the chef's preference and they are often infused with herbs and spices, the flavors of which wind up being transferred to the meat during brining. This is from Big Daddy's grilling on line.

Provided by Rita1652

Categories Low Protein

Time 10m

Yield 1 quart

Number Of Ingredients 3

Ingredients

1 quart cold water
1/2 cup kosher salt, which is preferred due to it's lack of impurities or 1/4 cup table salt
1/2 cup sugar or 3/4 cup brown sugar

Steps:

Bring water to a boil and add the salt and sugar and allow both to completely dissolve. If you are going to add herbs or seasonings add them now so the hot water will cause them to release their essence. Remove from heat and allow to cool. Place the meat (except for whole birds) into a one-gallon zip-lock bag. Add the cooled brine and press baggie to remove excess air and seal. Place in fridge for recommended time.
Use 1 quart of brine solution per pound of food, not to exceed 2 gallons of brine. Brine for 1 hour per pound, but not for less than 30 minutes or for more than 8 hours.
HOW LONG TO BRINE.
The thickness of the muscle, the strength of the brine.
and your own taste determine how long to brine an item. For a moderately strong brine (1 cup salt to 1 gallon water), the following brining times are rough guidelines. If you aren't ready to cook at the end of the brining time, remove the meat from the brine, but keep the meat refrigerated.
Shrimp: 30 minutes.
Whole chicken (4 pounds): 8 to 12 hours.
Chicken parts: 1 1/2 hours.
Cornish game hens: 2 hours.
Turkey (12 to 14 pounds): 24 hours.
Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days.
Whole pork tenderloin: 12 hours.
Whole pork loin: 4 hours.

PORK OR POULTRY BRINE

Pork or Poultry Brine image

A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.

Provided by Anthony Henderson

Categories Side Dish Sauces and Condiments Recipes

Time 1h40m

Yield 20

Number Of Ingredients 9

Ingredients

water, as needed
3 carrots, sliced
3 stalks celery, sliced
2 small onions, sliced
1 ½ cups kosher salt
1 cup brown sugar
2 lemons, sliced
1 large green bell pepper, sliced
6 cloves garlic, chopped

Steps:

Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
Strain brine into a separate food-safe container.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.5 g, Sodium 6853.8 mg, Sugar 11.8 g

ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK

All-Purpose Mild Brine for Poultry and Pork image

This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.

Provided by Kirstin in the Couv

Categories Very Low Carbs

Time 5m

Yield 1 quart

Number Of Ingredients 3

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

Steps:

Mix cold water, salt and sugar and stir to dissolve.
In a non-reactive container, immerse food in brine, seal and refrigerate.
Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
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.
WILL NOT WORK IF MEAT IS FROZEN.

Nutrition Facts : Calories 97.5, Sodium 28322, Carbohydrate 25.2, Sugar 25.1

PORK AND SHELLFISH STEW

Pork and Shellfish Stew image

Categories Soup/Stew Pork Marinate Stew Low Carb Clam Shrimp Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces
2 cups dry red wine
2 tablespoons minced garlic
1 teaspoon dried crushed red pepper
1 teaspoon paprika
1 teaspoon salt
2 8-ounce cans tomato sauce
18 uncooked large shrimp, peeled, deveined
12 fresh littleneck clams in shells, scrubbed
1/3 cup Kalamata olives*
1/4 cup chopped fresh parsley
*Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Steps:

Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
Transfer stew to large bowl. Garnish with olives and parsley and serve.

Tips:

Choose the right brine: Different proteins require different brines. For poultry, a simple brine made with water, salt, and sugar is sufficient. For shellfish, a brine with a higher salt content is needed to prevent the meat from becoming tough. And for pork, a brine with a combination of salt, sugar, and spices is ideal.
Use fresh ingredients: The fresher the ingredients, the better the brine will be. Use filtered water, sea salt, and organic sugar. If you're using herbs or spices, make sure they're fresh and flavorful.
Brine the meat or poultry for the right amount of time: The amount of time you brine the meat or poultry will depend on the size and type of protein. A general rule of thumb is to brine poultry for 12-24 hours and pork for 24-48 hours.
Keep the brine cold: The brine should be kept cold at all times to prevent bacteria from growing. You can do this by placing the brine in the refrigerator or by adding ice to the brine.
Rinse the meat or poultry before cooking: Before cooking, rinse the meat or poultry thoroughly to remove any excess salt. This will help to prevent the meat from becoming too salty.

Conclusion:

Brining is a simple and effective way to add flavor and moisture to meat and poultry. By following these tips, you can create a delicious and juicy brine that will make your next meal a hit. So next time you're cooking meat or poultry, don't forget to brine it!