Jamaican Jerk Brine for Chicken, Pork ....

"Kosher salt, which is preferred due to it's lack of impurities if using table salt use 1/2 the amount."
 
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photo by queenbeatrice photo by queenbeatrice
photo by queenbeatrice
photo by queenbeatrice photo by queenbeatrice
photo by Rita1652 photo by Rita1652
Ready In:
12hrs 15mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
  • Proceed with cooking method you desire.
  • Roast, Grill, Rotisserie cooking to internal temperature of 175.
  • Let rest 10-15 minutes before carving.

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Reviews

  1. I used the brine for a roasting chicken. I only used half the salt the recipe called for, just because I was using a smaller chicken, 1kg. I used my Recipe #354208 were the recipe called for jerk seasoning. I marinated it for 12 hours, butterflied the chicken and cooked it at 350 for 1 hour. it turned out yummy. What was left was used for chicken salad sandwiches and those were especially yummy ;)
     
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