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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Adeoye Adegoke
a42@gmail.comThis is my go-to brine recipe. It's simple, effective, and always produces delicious results.
Cynthia Igwebuike
cynthia@yahoo.comI'm not a big fan of brining, but this recipe changed my mind. The chicken was incredibly juicy and flavorful.
Nakacwa Hajjarah
nakacwa@gmail.comThis brine is a lifesaver! My turkey was so dry before, but now it's moist and delicious.
Nvanunji vamilliah
vamilliah_n@gmail.comI've used this brine for years and it never disappoints. It's the best way to get juicy, flavorful meat.
Mark Archila
a@gmail.comI tried this brine on a pork loin and it turned out amazing! The meat was so tender and juicy.
Andre Noble
a_n@gmail.comThe brine was easy to make and the chicken came out moist and flavorful. I will definitely be using this recipe again.
Gogo Praise
praise-g@gmail.comThis brine recipe is a keeper. I'll definitely be using it again.
Rubabi Media
m_rubabi95@yahoo.comI love this brine! It's perfect for chicken, pork, and even seafood.
Joshua Agazi
j@yahoo.comA bit too salty for my taste, but still a good brine.
Bristi Akter
a-bristi1@yahoo.comI'm new to brining, but this recipe made it easy and enjoyable. My turkey was the best I've ever had!
Istiyak ahmmed
iahmmed13@hotmail.comI've tried many brines before, but this one is by far the best. It's simple to make and produces amazing results.
Star Woiz MAX
max45@hotmail.co.ukThis brine recipe is a game-changer! My chicken came out so juicy and flavorful, it was a hit at my dinner party.