Best 3 Pork Or Poultry Brine Recipes

Pork and poultry brine is a fantastic way to add flavor, moisture, and tenderness to your favorite dishes. If you're looking for a simple, effective way to elevate the taste of your meat, a brine is the perfect solution. In this article, we'll explore the art of brining, guiding you through the process, and providing expert tips and tricks to ensure you create the perfect brine for pork or poultry. Whether you're a beginner or a seasoned chef, you'll find everything you need to make brining a regular part of your cooking routine.

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

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 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

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.

Tips:

Choose the right meat: Not all meats are created equal when it comes to brining. Pork and poultry are two of the best meats to brine, as they absorb the flavors well and become incredibly tender and juicy.
Use a flavorful brine: The key to a great brine is using a flavorful liquid. This could be anything from water and salt to a mixture of herbs, spices, and other seasonings. Get creative and experiment with different flavors to find one that you love.
Brine the meat for the right amount of time: The amount of time you brine the meat will depend on the size and thickness of the meat. A good rule of thumb is to brine the meat for at least 30 minutes per pound, but you can brine it for up to 24 hours.
Rinse the meat before cooking: After you've brined the meat, be sure to rinse it off before cooking. This will remove any excess salt or seasonings from the surface of the meat.

Conclusion:

Brining is a simple and effective way to improve the flavor and texture of pork and poultry. By following these tips, you can create brined meats that are juicy, tender, and packed with flavor. So next time you're cooking pork or poultry, give brining a try. You won't be disappointed.