Basic Brine for Chicken, Turkey, Pork

By Josephine Quick
@Kayliann

Brining Meats make is very! juicey and tender everytime. I always !!!! brine my chicken,ribs and turkey. full of flavor because with brining you can add different herbs and spices for more flavor. When putting your meat in the brine make sure the meat is submerge all the way in brine if not !!! add more water and put a plate on top to keep meat fully covered.

Rating:

★★★★★ 2 votes

Comments:

5 Comments

Ingredients

1 gal: water
1 c: kosher salt
3/4 c: sugar
1/4 c: soy sauce, low sodium
1/4 c: molasses
2 Tbsp: black pepper
1 Tbsp: thyme
1 Tbsp: oregano
1/2 pkg: pickling spices
2 Tbsp: orange peel
2 Tbsp: muti-color peppercorn
1: bay leave
1 tsp: sage
3 bottle: dark lager beer(optional)gives great flavor

How to Make Basic Brine for Chicken, Turkey, Pork

Step-by-Step

1bring mix to boil and allow to cool to room temp.
2you can do your own other ingredients like, maple syrup, garlic, onion, allspice,ginger, or spices you like can be used.
3TIME FOR FOOD TO BE LEFT IN BRINE:
shrimp 30 minutes
whole chicken 8-12 hours
chicken parts 5 hours
chicken breast up to 8 hours
Whole turkey 24 hours
pork chops 12-24 hours
whole pork loins 2 to 4 days
4after brining rinsh meat off. NO NEED TO SALT YOUR MEAT!!!!!!!!