Brining Solution for Poultry and Meat |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I found this technique in and old butchers recipe book. I have been using it ever since as it really really does make meat and poultry much more flavorful. You will be amazed at the difference in the moistness and flavor. Ingredients:
1 quart fresh cold water |
1/4 cup kosher salt (not table salt) |
Directions:
1. Mix salt with water and stir to dissolve salt.
2. Cut up Chicken, brine for 8-12 hours.
3. Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).
4. Whole turkey, brine 24-48 hours.
5. Pork Chops or Pork Steaks, brine for 2 hours.
6. Pork Loin, brine for 8 to 24 hour.
7. Pork Butt or Shoulder, brine for 24 hours.
8. Mix enough brine to cover the meat completely.
9. To brine use plastic bag or non-reactive bowl or pot.
10. Store in refrigerator for the specified time.
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