Brine

I love brine! It is the perfect soaking solution for poultry and pork. Without getting into the chemistry of it all, you can sum up the purpose of a brining solution in three words: It adds moisture. The recipe below is fantastic by adding flavor as well. You’ll find many uses for it from pork chops and chicken on the grill this summer to your turkey at Thanksgiving. The key is making sure you allow the meat to soak in the brine long enough. So make sure you allow it at least 8 hours or overnight in the refrigerator. Then when you are ready to cook, simply pour off the brine mixture (discarding) and you are ready to grill, fry, saute, broil, roast or smoke.

Herbed Citrus Brine 

Yield: 4 cups brine 

1 cup apple juice
1/2 cup orange juice
1/2 cup salt
1/4 cup packed brown sugar
10 peppercorns
4 sprigs fresh thyme
3 bay leaves
3 garlic cloves, peeled 
2 cups water

In a large bowl, stir together the apple juice, orange juice, salt and brown sugar. Stir until the sugar and salt dissolves. Add the peppercorns, thyme, bay leaves and garlic. Stir in the water and add the meat of choice. Cover and refrigerate at least 8 hours or overnight.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s