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a r c h i v e   s u b s c r i b e r   s i g n   i n
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May 21, 2003

Simple brine for pork, poultry, salmon or shrimp

1 cup kosher salt

1/2 cup sugar

1 gallon cold water
 
Dissolve salt and sugar in water. Soak pork chops or chicken pieces in brine for 1 to 6 hours, or overnight. Turkey will take at least 12-18 hours. Salmon and shrimp should brine for no more than an hour. Drain and dry thoroughly. Proceed with your grilling or roasting recipe.

Additions/substitutions to brine can include: 

  • fruit juice (e.g. apple, orange) for some of the water
  • honey, brown sugar, molasses or maple syrup for the sugar
  • wine, vinegar
  • herbs (thyme, sage, bay leaf, rosemary, etc.)
  • spices (juniper berries, cloves, peppercorns, pickling spices)
  • garlic, chiles

  •  

     

    Orange brine for pork and poultry

    1 quart vegetable stock

    1/2 cup kosher salt

    1/4 cup dark brown sugar

    1 teaspoon black peppercorns

    2 bay leaves

    1 quart orange juice

    2 quarts ice water

    Bring 2 cups of stock, salt, sugar, peppercorns, and bay leaves to a boil. Stir to dissolve salt and sugar. Add remaining stock, juice, and ice water. When mixture reaches below 40 degrees, add meat to be brined, and keep in a cool place (below 40 degrees). Brine for 8-24 hours. Remove meat from brine, pat dry and cook as desired.

    Source: Alton Brown's I'm Just here for the Food


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