CLASSIC BRINE FOR POULTRY, SHELLFISH AND PORK
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
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.
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Mila Bowman
b@yahoo.comThis is a great brine recipe. It's easy to make and it really does make a difference in the final product. I highly recommend it!
FF FUNYY
funyy.ff48@gmail.comI'm so glad I found this brine recipe. It's the perfect way to add moisture and flavor to my favorite dishes. My family and friends love it!
Nevaeh Carlosn
c.nevaeh74@gmail.comThis is the best brine recipe I've ever used. It's so easy to make and it always produces moist and flavorful results.
Jazib Malhi
jazib@hotmail.comI've tried several different brine recipes, but this one is by far the best. It's the perfect balance of flavors and it always produces delicious results.
RANA SUNNY
rana.sunny43@yahoo.comThis brine recipe is a keeper. It's easy to make and it really does make a difference in the final product.
Michael Lunsford
l_m95@hotmail.comI'm so glad I found this brine recipe. It's the perfect way to add moisture and flavor to my favorite dishes.
aqib iqbal
aqib-iqbal57@hotmail.comThis is the best brine recipe I've ever used. It's so simple to make and it always produces delicious results.
Nicolas Macri
nicolas.macri@yahoo.comI've been using this brine recipe for years and it never disappoints. My family and friends always rave about how moist and flavorful my dishes are.
Abdulahad Khan
ak@yahoo.comThis brine recipe is a must-try for anyone who loves cooking poultry, shellfish, or pork. It's easy to make and it really does make a difference.
Debosree Sikder
sikder.d@yahoo.comI was a bit skeptical at first, but I'm so glad I tried this brine recipe. My chicken was perfectly cooked and so flavorful.
epiphany odinaka
odinakaepiphany@yahoo.comI've tried several different brine recipes, but this one is by far the best. It's simple to make and it always produces delicious results.
Tuqir Mushtaq
mtuqir@hotmail.comThis is my go-to brine recipe. It's so easy to make and it really does make a difference in the final product. My family loves it!
Richards Donkoh
richardsdonkoh29@aol.comI tried this brine recipe for the first time last week and I was really impressed. The chicken was incredibly tender and moist, and the flavors were amazing.
Ahad Ajmal
ajmal@hotmail.frI've been using this brine recipe for years and it never fails me. It's the perfect way to add moisture and flavor to poultry, shellfish, and pork.
Clemet Aondoaver
c-a92@gmail.comThis brine recipe is a game-changer! My turkey was so juicy and flavorful, and the crispy skin was the best part. Thank you for sharing this recipe!