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.
brine can include:
fruit juice (e.g. apple, orange)
for some of the water
honey, brown sugar, molasses
or maple syrup for the sugar
herbs (thyme, sage, bay leaf,
spices (juniper berries, cloves,
peppercorns, pickling spices)
Orange brine for pork
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
© 1997 - 2003 Hoosiertimes.com. No commercial
reproduction without prior written consent.
staff or visit the HoosierTimes.com advertiser's
provided by the Herald-Times,
by htInteractive Media, a division
of The Herald-Times.