Best 4 Mean Chefs Maple Brine Recipes

Are you ready to tantalize your taste buds with an unforgettable culinary experience? Look no further than the delectable Maple Brine, a masterful creation from the culinary genius of Mean Chefs. This exceptional brine infuses meats with an explosion of flavors guaranteed to transform your meals into epic feasts. Whether you're a seasoned chef or just starting your culinary journey, the Mean Chefs Maple Brine is sure to become your secret weapon in the kitchen.

Here are our top 4 tried and tested recipes!

MAPLE TURKEY BRINE

Maple Turkey Brine image

This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.

Provided by US92

Categories Side Dish Sauces and Condiments Recipes

Time 1h35m

Yield 18

Number Of Ingredients 10

Ingredients

4 quarts water, divided
2 cups dark brown sugar
1 cup soy sauce
1 cup maple syrup
¾ cup sea salt
8 cloves whole garlic cloves, peeled
6 bay leaves
3 large fresh thyme sprigs
2 teaspoons whole black peppercorns
1 cup sour mash whiskey

Steps:

Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g

MAPLE-BRINED PORK LOIN

Maple-Brined Pork Loin image

This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.

Provided by Chef John

Categories Meat and Poultry Recipes Pork

Time 9h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

Steps:

Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g

MEAN CHEF'S MAPLE BRINE

Mean Chef's Maple Brine image

Make and share this Mean Chef's Maple Brine recipe from Food.com.

Provided by Bekah

Categories Lactose Free

Time 55m

Yield 1 gallon

Number Of Ingredients 10

Ingredients

2 cups brown sugar
1 cup maple syrup
3/4 cup kosher salt
3 heads garlic, cloves separated, not peeled
6 bay leaves
1 1/2 cups fresh ginger, unpeeled, chopped
2 teaspoons dried chili pepper flakes
1 1/2 cups soy sauce
5 sprigs fresh thyme
3 quarts water

Steps:

Combine all ingredients in large stainless steel pot.
Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
Rinse turkey well.
Put turkey in cold brine.
Use a stainless, plastic or other non-reactive container.
Add water if brine doesn't cover bird.
Refrigerate 2- 4 days, turning bird twice a day.
To cook: remove turkey from brine, pat dry, brush with olive oil.
Either grill or cook in oven.
It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
This completely dries out the skin to insure a crisp finish.
DO NOT stuff turkey.

MEAN CHEF'S APPLE BRINE

Mean Chef's Apple Brine image

Make and share this Mean Chef's Apple Brine recipe from Food.com.

Provided by Bekah

Categories Apple

Time 50m

Yield 6 quarts

Number Of Ingredients 9

Ingredients

2 quarts apple juice
1 lb brown sugar
1 cup kosher salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 garlic cloves, crushed

Steps:

bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
Add remaining ingredients.
Brine turkey for 24 hours.
Quantity is sufficient for a 14 pound turkey.

Tips:

Selecting and preparing the turkey: Choose a fresh or thawed turkey that is free of blemishes and has a moist appearance. Rinse the turkey inside and out with cold water, and remove any giblets or excess fat.
Creating the maple brine: Combine maple syrup, water, salt, garlic, onions, and herbs in a large container or pot. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the salt and sugar. Allow the brine to cool completely before using.
Brining the turkey: Place the turkey in a brining bag or container that is large enough to hold the bird and the brine solution. Pour the cooled brine over the turkey, making sure that the bird is completely submerged. Cover the container and refrigerate for at least 12 hours, or up to 24 hours for a more flavorful turkey.
Roasting the turkey: Preheat the oven to the desired roasting temperature as specified in the recipe. Place the turkey in a roasting pan, breast side up, and roast for the allotted time. Baste the turkey with the pan juices every 30-45 minutes to prevent it from drying out.
Testing for doneness: Use a meat thermometer to check if the turkey is cooked through. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
Resting the turkey: Once the turkey is cooked, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the bird, resulting in a more tender and flavorful meat.

Conclusion:

Following these tips and the detailed steps outlined in the recipes from Menu of Recipes, you can create a mouthwatering and succulent maple-brined turkey that will be the star of your Thanksgiving or holiday feast. The combination of the sweet and savory brine, infused with the flavors of maple syrup, garlic, onions, and herbs, tenderizes and flavors the turkey meat, resulting in a juicy and delectable dish. Remember to carefully follow the brining and roasting times to ensure the turkey is cooked to perfection and safe to consume. Happy cooking and enjoy your delicious maple-brined turkey!