CLASSIC BRINE FOR POULTRY, SHELLFISH AND PORK
Use this standard brining solution to ensure tasty, juicy meats all the time. Brine solutions vary according to the chef's preference and they are often infused with herbs and spices, the flavors of which wind up being transferred to the meat during brining. This is from Big Daddy's grilling on line.
Provided by Rita1652
Categories Low Protein
Time 10m
Yield 1 quart
Number Of Ingredients 3
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
A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.
Provided by Anthony Henderson
Categories Side Dish Sauces and Condiments Recipes
Time 1h40m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.5 g, Sodium 6853.8 mg, Sugar 11.8 g
ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK
This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.
Provided by Kirstin in the Couv
Categories Very Low Carbs
Time 5m
Yield 1 quart
Number Of Ingredients 3
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.
Nutrition Facts : Calories 97.5, Sodium 28322, Carbohydrate 25.2, Sugar 25.1
ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING
Make and share this Roast Pork Loin With Fig and Prosciutto Stuffing recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pound pork loin to even 1 inch thickness with mallet.
- Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
- Remove pork from brine, rinse and dry pork thoroughly with paper towels.
- If not brining season both sides with optional seasoned salt the one posted or any you favor.
- Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
- Lay pork fat side down.
- Place the figs and prosciutto on the butterflied pork.
- Roll the meat jellyroll style over the stuffing and fasten with butcher's twine.
- Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
- Roast 20 minutes at 450 degrees.
- Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
- Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook.
- Let rest 10 minutes, cut off twine, slice and serve with pan juices.
Nutrition Facts : Calories 338.9, Fat 21.4, SaturatedFat 6.9, Cholesterol 95.2, Sodium 76, Carbohydrate 5, Fiber 0.8, Sugar 4.1, Protein 30.1
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