Jamaican Jerk Brine

Submitted by Michelle S.

"brine to use for any poultry. Makes meat tender, moist, and flavorful."

 

• Ready In: 25mins
• Ingredients: 17
• Yields: 1 gallon
• Serves: 1

ingredients

• 3⁄4 cup kosher salt
• 3⁄4 cup brown sugar
• 2 quarts chicken stock, unsalted
• 1 tablespoon liquid smoke flavoring
• 1 cup white vinegar
• 4 scotch bonnet peppers, stemmed and minced
• 1⁄2 cup green onion, minced
• 1⁄2 cup lime juice, fresh
• 4 garlic cloves, minced
• 2 tablespoons thyme, fresh
• 2 tablespoons allspice
• 2 tablespoons garlic
• 3 teaspoons cayenne pepper
• 3 teaspoons rubbed sage
• 2 teaspoons ginger, peeled and grated
• 2 teaspoons nutmeg
• 2 teaspoons cinnamon, ground

directions

1. Place all ingredients in stock and bring to a boil.
2. Stir to ensure salt and brown sugar dissolve.
3. Smell and add more spices if its not strong enough.
4. Remove from heat and let cool completely.
5. Place turkey in brine bag (or chicken).
6. Add cold water until turkey is completely covered.
7. Let sit in brine for 1 hour for each pound.