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    You are in: Home / Cookbooks / Brine Solutions for Juicy Tender Meat
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    5 recipes in

    Brine Solutions for Juicy Tender Meat

    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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    Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.

    Recipe #187993

    1 Reviews |  By Rita~

    Kosher salt, which is preferred due to it's lack of impurities if using table salt use 1/2 the amount.

    Recipe #218420

    3 Reviews |  By Rita~

    I know sounds a little kinky! What more can a turkey want? I brined, injected, rubbed, and deep fried this turkey for the Fourth of July. This recipe is here for you to play with. You can choice one or all of these methods for making your turkey. This is a quick way to cook a turkey. I had a 14 pound turkey cooked in 35 minutes. All in the time is in the prep. Make sure to remove plastic leg holder and pop up timer. Giblets and neck can be used for an other use(Stock).I gave this 15 hours of passive work time. Brining is good at 10 hours. Take note the turkey looks burnt but its not its all the dry rub and being deep fried. Everyone picks at the crispy skin as it's being craved. It's a no wonder that no fingers get? It's wonderful. Yes you can just brine, dry rub, inject AND OR deep fry this recipe. You'll find any of all options or one way wonderful.

    Recipe #95296

    9 Reviews |  By Rita~

    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.

    Recipe #120494

    1 Reviews |  By Rita~

    Make this brine for turkey or any poultry you enjoy! Do take into consideration the nutritional facts will not be right. As for most of the brine does get washed away and discarded. Serving size depends on the size of poultry you brine.

    Recipe #193620


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