Brining Solution for Poultry and Meat
"I found this technique in and old butchers recipe book. I have been using it ever since as it really really does make meat and poultry much more flavorful. You will be amazed at the difference in the moistness and flavor."
- Ready In:
- 2hrs
- Ingredients:
- 2
- Serves:
-
4
ingredients
- 946.0 ml fresh cold water
- 59.14 ml kosher salt (NOT TABLE SALT)
directions
- Mix salt with water and stir to dissolve salt.
- Cut up Chicken, brine for 8-12 hours.
- Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).
- Whole turkey, brine 24-48 hours.
- Pork Chops or Pork Steaks, brine for 2 hours.
- Pork Loin, brine for 8 to 24 hour.
- Pork Butt or Shoulder, brine for 24 hours.
- Mix enough brine to cover the meat completely.
- To brine use plastic bag or non-reactive bowl or pot.
- Store in refrigerator for the specified time.
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Reviews
-
works wonders....i have also used the same ingredients as posted, but added a 1/4 cup of honey to brine boneless skinless chicken breasts...brining is a must try if you havent already, you will be shocked at the difference
RECIPE SUBMITTED BY
Bonnie Young
Nekoosa, 89
<p>I'm retired since August 2007 after 20 years from a library in central Wisconsin. I guess you could say my hobby is cooking. My husband has even gained weight since I am home more. <br /><br />I love trying new recipes and just started smoking food in my new smoker. So far I have only made salmon and turkey. Both turned out good. <br />We have two grown children and two granddaughters. <br /><br />We also love camping and try to go often. My husband loves fishing and hunting so we have alot of fish and venison and the freezer. <br /><br />I love Zaar and visit the site almost every day. I really love it when I get a good review on one of my recipes. I just wish members would alow zaar mail fo I could thank them for the review.</p>
