BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Provided by PalatablePastime
Categories Christmas
Time 3h15m
Yield 1 quart
Number Of Ingredients 7
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.
BRINE FOR A SMALL AMOUNT OF MEAT
I use this to prepare chicken breasts for the BBQ. The brine keeps the meat juicy and tender. This recipe brines approximately 4 chicken breasts.
Provided by raposok
Categories Meat
Time 2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve the sugar and salt in the water.
- Brine the meat for approximately 30 minutes.
MASTER BRINE RECIPE FOR MEATS
Make and share this Master Brine Recipe for Meats recipe from Food.com.
Provided by Diana Adcock
Categories Lactose Free
Time P2DT15m
Yield 1 recipe
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 383.6, Fat 1.8, SaturatedFat 0.7, Sodium 56688.4, Carbohydrate 97, Fiber 12.1, Sugar 58.9, Protein 6.4
DONAIR
Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, they are very simple to prepare and very delicious. Make a double batch of the meatloaf, and freeze the second loaf for later, in fact the second loaf will be better! When cold you can slice it thinner and fry up the slices in the frying pan as you need them.
Provided by SABMAN
Categories Main Dish Recipes Sandwich Recipes Gyro Recipes
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish, or casserole dish.
- Bake for 2 hours in the preheated oven, until cooked through. Set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely.
- To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
- Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly in the hot skillet, until browned on each side. Remove from the skillet, and keep warm. Flick a little water onto the hot skillet, and brown the pita breads a little on each side to soften.
- Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!
Nutrition Facts : Calories 517.4 calories, Carbohydrate 67.4 g, Cholesterol 70.1 mg, Fat 14.6 g, Fiber 2.5 g, Protein 28.1 g, SaturatedFat 5.5 g, Sodium 659.4 mg, Sugar 28.4 g
MELT-IN-YOUR-MOUTH MEAT LOAF
This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
Provided by Rodney B Wiebe
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 5h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 18.4 g, Cholesterol 135.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 6.5 g, Sodium 841.1 mg, Sugar 9.3 g
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