Classic Brine For Poultry Shellfish And Pork Recipes

BASIC PORK BRINE

Steps:

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

CLASSIC BRINE FOR POULTRY, SHELLFISH AND PORK

Steps:

• Bring water to a boil and add the salt and sugar and allow both to completely dissolve. If you are going to add herbs or seasonings add them now so the hot water will cause them to release their essence. Remove from heat and allow to cool. Place the meat (except for whole birds) into a one-gallon zip-lock bag. Add the cooled brine and press baggie to remove excess air and seal. Place in fridge for recommended time.
• Use 1 quart of brine solution per pound of food, not to exceed 2 gallons of brine. Brine for 1 hour per pound, but not for less than 30 minutes or for more than 8 hours.
• HOW LONG TO BRINE.
• The thickness of the muscle, the strength of the brine.
• and your own taste determine how long to brine an item. For a moderately strong brine (1 cup salt to 1 gallon water), the following brining times are rough guidelines. If you aren't ready to cook at the end of the brining time, remove the meat from the brine, but keep the meat refrigerated.
• Shrimp: 30 minutes.
• Whole chicken (4 pounds): 8 to 12 hours.
• Chicken parts: 1 1/2 hours.
• Cornish game hens: 2 hours.
• Turkey (12 to 14 pounds): 24 hours.
• Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days.
• Whole pork tenderloin: 12 hours.
• Whole pork loin: 4 hours.

PORK OR POULTRY BRINE

Steps:

• Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
• Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
• Strain brine into a separate food-safe container.

ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK

Steps:

• Mix cold water, salt and sugar and stir to dissolve.
• In a non-reactive container, immerse food in brine, seal and refrigerate.
• Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
• Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
• WILL NOT WORK IF MEAT IS FROZEN.

PORK AND SHELLFISH STEW

Steps:

• Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
• Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
• Transfer stew to large bowl. Garnish with olives and parsley and serve.