Best 4 Pork Or Poultry Brine Recipes

**Pork or Poultry Brine: A Flavorful Journey**

Experience the culinary delight of succulent, juicy pork and poultry dishes with our comprehensive guide to brining. This ancient technique enhances the flavor, tenderness, and moisture of your favorite meats, resulting in dishes that will tantalize your taste buds. Discover the secrets of creating the perfect brine, exploring various brine recipes tailored to specific dishes. From classic wet brines to innovative dry brines, we've got you covered. Learn how to transform ordinary ingredients into extraordinary meals, whether you're a seasoned chef or a home cook looking to elevate your culinary skills. Get ready to embark on a flavorful journey as we delve into the art of brining pork and poultry.

Here are our top 4 tried and tested recipes!

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

BRINE FOR PORK, CHICKEN, AND TURKEY

Brine for Pork, Chicken, and Turkey image

From Chef Alice Waters. This makes for some crazy good, moist meat. If brining only one chicken or a pork roast, cut the recipe in half, if doing turkey...use the whole batch!

Provided by loveleesmile

Time P1DT1h30m

Yield 6-9 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried thyme
1 whole head of garlic, peeled
5 allspice berries, crushed
4 juniper berries, crushed

Steps:

Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.
Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.
Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3-1/2 to 4-pound chicken.
To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.

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.

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

Tips:

Use the right ratio of water to salt. The general rule of thumb is 1 gallon of water to 1 cup of salt. However, you can adjust this ratio depending on your desired level of saltiness.
Dissolve the salt completely before adding the poultry or pork. This will help ensure that the meat is evenly seasoned.
Use a variety of spices and herbs to flavor the brine. Common choices include garlic, peppercorns, bay leaves, and thyme. You can also get creative and experiment with different flavors, such as citrus zest, ginger, or rosemary.
Brine the meat for at least 1 hour, but no longer than 24 hours. The longer you brine the meat, the more flavorful it will be. However, brining the meat for too long can make it tough.
Rinse the meat thoroughly before cooking. This will remove any excess salt from the surface of the meat.
Cook the meat according to your desired method. Brined meat can be cooked using any method, including grilling, roasting, or frying.

Conclusion:

Brining is a simple and effective way to add flavor and moisture to poultry and pork. By following these tips, you can create a delicious and juicy dish that your family and friends will love.