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Brine For Meat or Poultry

Source of Recipe

Unknown


List of Ingredients

8 cloves garlic, mashed
3 quarts water
1/2 cup kosher salt
1/3 cup black peppercorns
1/3 cup sugar
1-1/2 tablespoons dried thyme - crumbled
1 teaspoon whole allspice
1/2 bay leaf


Recipe

Brings all ingredients to a boil and simmer 15 minutes. Cool completely. Submerge meat in brine and soak for 1-3 days. Dry meat or poultry well before cooking.

FOR PORK ROAST:
One of the tricks to insure a moist and tasty pork loin roast is brine it. Use 1/2 cup sugar and 1-1/2 Tablespoon salt. Mix with 5-6 cups hot water. Add seasonings to taste. Let cool and submerge meat. I usually add a couple of cloves peeled and crushed garlic, whatever herb I'm using, a bay leaf, pinch of hot pepper flakes and a few peppercorns. Leave in the brine 1 to 3 days before cooking. Dry well. Start the roast in a 450° F. oven for 15 to 20 minutes and then turn to 325° F. Cook to no more than 150°-155° F. internal temperature.