Master Brine for Meat
Source of Recipe
Di Neal
Recipe Introduction
Soak meat for 24-48 hours before using. It will help produce the juiciest meat you have ever eaten. Brine your turkey for a wonderfully moist Thanksgiving bird, or just brine your pork chops for 24 hours, or chicken parts. You won't go back to regular dry meat again. Use the full recipe for a turkey or halve it for chops and chicken parts or even roast beef and steak. After brining, remove from brine and dry meat with paper towel before cooking.
Recipe Link: www.recipezaar.com/search/getrecipe.zsp?id=11266&path= List of Ingredients
10 cloves garlic, minced
3 quarts water
1/2 cup kosher salt
1/4 cup black peppercorns, plus 2 teaspoons black peppercorns
1/4 cup sugar, plus 2 teaspoons sugar
1 1/2 teaspoons dried thyme
1 teaspoon whole allspice
1 bay leaf
Recipe
Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
Allow to cool completely before using.
Large heavy duty sealable plastic bags work the best.
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