Best 9 A Simple Brine Recipes

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY

Steps:

• Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
• Stir ingredients together in a saucepan and bring to a boil.
• Continue stirring until sugar is dissolved.
• Allow to cool.
• Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
• Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
• Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
• Discard brine before using and pat meat dry.
• If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
• Prepare meat as desired- roast, bbq, etc.

HOW TO MAKE A QUICK CHICKEN BRINE RECIPE (SIMPLE AND EASY)

Steps:

• This quick chicken brine recipe calls for 1 cup of salt per gallon of water. You will most likly need more than 1 gallon of water. You want to cover your chicken pieces completely. If you use 4 gallons of water, you will use 4 cups of salt and so on.
• Step 1: Wash all of the chicken pieces or meat that you are going to brine.
• Step 2: Fill up your pot about halfway with cold water, measuring the water as you put it in so you will know how much you have put in the pot.
• Step 3: Add 1 cup of salt per gallon of water.
• Step 4: Step 4: Stir the salt in the water until it has dissolved. If you want a quick way to do this, you can add a few cups of water to a small pot. Heat it on medium heat until the salt has dissolved, then add it to the rest of the water in the larger container.
• Step 5: Place the chicken pieces or other meat into the pot or container.
• Step 6: Soak for up to 12 hours.
• Step 7: After the soak time, remove the chicken pieces or other meat from the container and pat dry with paper towels or allow to drip dry on a cooling rack over a sheet pan.

BASIC PICKLE BRINE

Steps:

• Stir together 1 cup water and all ingredients in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Pour over vegetables or fruits. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.

BASIC PORK BRINE

Steps:

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

BASIC BRINE FOR SMOKING MEAT

Steps:

• In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

SIMPLE CHICKEN BRINE

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

TURKEY BRINE

Steps:

• In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
• When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
• Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
• Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
• Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

A SIMPLE BRINE

Steps:

• Bring salt, sugar, and 4 cups water to a boil in a very large (16-quart) pot, stirring until salt and sugar are dissolved.
• Turn off heat. Add remaining ingredients to brine base. Refrigerate, uncovered, until cold.
• Add 6 quarts cold water to pot. Add turkey. Place a plate on top of turkey to keep submerged. Cover; chill for up to 72 hours. (The turkey will be moister and more flavorful if allowed to brine the full 72 hours.)

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.