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Pork or Poultry Brine

5

0 min

Pork or Poultry Brine

Pork or Poultry Brine Photo 1

Time

0 min

Serving

20 persons

Calories

55

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.

Ingredients

  • water, as needed:
  • carrots: 3 piece (sliced)
  • stalks celery: 3 piece (sliced)
  • onions: 2 piece (sliced)
  • ½ cups kosher salt: 1 piece
  • brown sugar: 1 cup
  • lemons: 2 piece (sliced)
  • green bell pepper: 1 piece (sliced)
  • garlic: 6 clove (chopped)

Metric Conversion

Stages of cooking

Pork or Poultry Brine Photo 21
Pork or Poultry Brine Photo 32
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  1. 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.
    Pork or Poultry Brine Photo 2
  2. Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
    Pork or Poultry Brine Photo 3
  3. Strain brine into a separate food-safe container.
    Pork or Poultry Brine Photo 4

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