Best Basic Brine Recipes

BASIC PORK BRINE

Steps:

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

BASIC BRINE FOR SMOKING MEAT

Steps:

• In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

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.

BASIC QUICK PICKLE BRINE

Steps:

• Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
• Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.

KITTENCAL'S BASIC BROWN SUGAR BRINE FOR MEAT AND POULTRY

Steps:

• In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).
• Pour the mixture over meat making certain to cover completely.
• Soak the meat for 6-24 hours.
• Wash meat thoroughly under cold water before cooking.

BASIC BRINE FOR CHICKEN, TURKEY, PORK

Steps:

• 1. bring mix to boil and allow to cool to room temp.
• 2. you can do your own other ingredients like, maple syrup, garlic, onion, allspice,ginger, or spices you like can be used.
• 3. TIME 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
• 4. after brining rinsh meat off. NO NEED TO SALT YOUR MEAT!!!!!!!!

KITTENCAL'S BASIC BUTTERMILK BRINE FOR PORK CHOPS

Steps:

• In a large bowl combine the buttermilk with kosher salt and sugar; whisk until no granules remain (this should take a few minutes).
• Mix in lemon rind and garlic pieces.
• Add in pork; toss to coat with the brine.
• Refrigerate for 24 hours.
• Remove the pork, then rinse well under cold water.
• Proceed to cook as desired.

BASIC TURKEY BRINE (WHOLE FOODS)

Steps:

• Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely. Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed.

BASIC BRINE FOR JUICY, TENDER CHICKEN OR TURKEY

Steps:

• Mix brine together well with a whisk.
• Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
• Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken dish of your choosing.
• NOTES: You can do this with turkey, as well. Also, you will notice that your leftovers, even after refrigerated overnight, are so tender and juicy whether eaten cold or reheated. The moisture retention really helps to make a chicken meal morph into a second meal when it holds its moisture. If doing a whole turkey, use the recipe servings changer to up the servings to 6-10. Put your turkey in an insulated cooler with enough water to cover and add in a 5 pound bag of ice. Brine overnight.

BASIC BRINE FOR SMOKING MEAT RECIPE - (4/5)

Steps:

• In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

BASIC BRINE

Steps:

• Some say to chop up the garlic others say leave it whole. Either way works.
• Add all ingredients to water and bring it to a boil.
• Stir occasionally, reduce heat to simmer till all sugar & salt has been dissolved.
• Let cool to safe temperatures before adding the meat.