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    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: http://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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