Brine Solution Recipes

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

BASIC PORK BRINE

Steps:

• Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

BRINE RECIPE

Steps:

• In a medium saucepan, combine water, salt, onion, garlic, thyme, bay, peppercorns and lemon. Bring mixture to a boil over high heat, stirring until the salt has dissolved. Take mixture off of the heat, cover and let steep for 10 minutes.
• Add ice to a large bowl. Pour over hot brine and stir until the ice has melted.
• I've depicted the brine above in a baking dish, but I'll have to admit, this was just for aesthetics. Normally, I use a large freezer bag. Place pork chops (or chicken or turkey) into a large freezer bag. Add brine and seal tightly. Let sit for 3 hours at room temperature.
• Rinse pork chops under cold, running water, pat dry then set aside. Discard brine. Let pork chops rest for 1 hour before cooking or transfer to the refrigerator to use later.
• If I want to throw together a quick dinner, I like to sear these chops in a cast iron skillet over high heat. Once each side is nice and golden, I'll transfer to a 350 oven and cook until the internal temperature reaches 140 - 145 (10 to 15 minutes longer depending on thickness of chops). Keep in mind, no additional seasoning is needed. If you salt again, the chops will be too salty.
• If I have a little more time in the kitchen, I like to bread and fry the pork. Set out 3 plates - one with flour, one with an egg beaten with a little water, one with panko breadcrumbs. Coat each chop with flour, shaking off the excess. Dip in the egg then coat with panko breadcrumbs. Shallow fry in a skillet until outside is golden brown. Finish in the oven (same as above) if needed.

BRINE SOLUTION

Steps:

• Place 2 cups water in a large pot along with salt, brown sugar, and chile powder. Bring to a boil over high heat, stirring, until salt and sugar have dissolved. Remove from heat; let cool completely before using.

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY

Steps:

• Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
• Stir ingredients together in a saucepan and bring to a boil.
• Continue stirring until sugar is dissolved.
• Allow to cool.
• Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
• Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
• Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
• Discard brine before using and pat meat dry.
• If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
• Prepare meat as desired- roast, bbq, etc.

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Steps:

• Mix all ingredients very well until sugar is disolved.
• Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
• Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
• Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.