Ingredients
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1
-
2
-
3
-
4 - 6
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4
-
1/2
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1/2
-
-
-
-
-
-
-
-
Directions
Basic All Purpose Brine for Meats, Chicken, and Turkey, I like the combination of flavors in this brine more than any other I have tried , I would also love a recipe for smoking fish, please, Can you help me print this recipe?
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Steps
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1
Done
|
Makes 1 Quart- Make Up Additional Amounts of Brine If Needed Until Meat Is Submerged. |
|
2
Done
|
Stir Ingredients Together in a Saucepan and Bring to a Boil. |
|
3
Done
|
Continue Stirring Until Sugar Is Dissolved. |
|
4
Done
|
Allow to Cool. |
|
5
Done
|
Place Meat or Poultry in a Food Safe Plastic Bag Inside Another Container For Support and Leakage Control (oven Roasting Bags Are a Fine Choice- not Garbage Bags). |
|
6
Done
|
Pour Cooled Brine Into Bag, and Squeeze Out as Much Air as Possible and Seal With a Twistie Tie. |
|
7
Done
|
Refrigerate For 3-4 Hours For 3 Pounds Meat (such as Pork Ribs), 5-6 Hours For a Nice Roasting Hen, or 12-24 Hours For a Turkey, 12 Hours Being For a Small One and the Longer Time For Those Turkeys Around 20+ Pounds. |
|
8
Done
|
Discard Brine Before Using and Pat Meat Dry. |
|
9
Done
|
If Using Poultry, You May Want to Add Citrus Fruit Such as Oranges or Lemons, Additional Fresh Herbs, or Cloves of Garlic Into the Cavity. |
|
10
Done
|
Prepare Meat as Desired- Roast, Bbq, Etc. |
