Master Brine Recipe For Meats Food

MASTER BRINE RECIPE FOR MEATS

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.

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.

PULLED PORK BRINE RECIPE

Steps:

• ​For this pulled pork recipe, combine all of the brine ingredients together in a large bowl.
• Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl.
• Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside.
• As for the refrigerator, once everything is sealed up tight and the pork is just about completely covered, refrigerate 12 to 18 hours.
• When it is time to cook the pork butt, remove it from the container. Dry the pork off using some kitchen paper towels. ​
• You can use the ingredients listed above to create a rub that pairs well with the brine used.
• Either way, always put a lightly coated "binder" on the pork so that the rub will have a better chance of sticking.
• Once you have the rub on, allow the pork butt to sit with it.
• Ideally, the pork should sit for about 20-30 minutes.
• While the pork sits, you can take the time to prepare your smoker, starting by preheating it to 225ºF.
• When the smoker is ready, place the pork butt inside and close the lid.
• At the beginning stages of the cooking process, it isn't too important to monitor the internal temperature of the pork.
• Since we're smoking the pork butt here, we're aiming for a cooking time anywhere from 9 to 12 hours long, so prepare yourself for keeping a watch on that smoker.
• Around the four hour mark or so, use a good thermometer to begin checking on that internal temperature.
• When the pork butt reaches an internal temperature of around 160ºF, wrap it up in aluminum foil.
• Keep an eye on that internal temperature.
• The optimal temperature for a well-finished pork butt is 195ºF. Sometimes, the pork can reach that around 9 hours or so.
• Once that target temperature has been met, remove the pork butt from the smoker.
• Be sure to let this rest for a good amount of time. It is ideal to rest for 1 ½ to 2 hours.
• When it's time, remove the pork butt from the aluminum foil.
• This liquid is packed full of flavor, so you will want to save it; it can be mixed into the meat later on.
• Take a fork and knife, a pulling claw, or your hands as long as they are properly protected with the right gloves.
• Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease.
• If you plan to serve up the brined pulled pork pork immediately, then you can use that liquid you saved from the aluminum foil and mix it in with the meat, add some homemade barbecue sauce.

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.)

BRINE FOR CORNED BEEF AND PASTRAMI

Steps:

• Gather the ingredients.
• Bring the water to a boil in a large, stainless-steel or other nonreactive stockpot .
• Remove from heat and add the salt, sugar, and Prague powder. Stir until the ingredients are completely dissolved. Allow it to cool to room temperature.
• Stir in the garlic, pickling spices, and bay leaves. The brine is now ready for use.
• Transfer it to a stainless steel or plastic container with a tight-fitting lid (plastic wrap also will work) large enough to accommodate up to 5 pounds of meat and 1 gallon of brine.
• Submerge the meat in the brine, cover tightly, place a weight on top to keep the meat under the brine, and refrigerate for up to five days (turning once a day if you like but this isn't necessary).
• Remove the meat from the brine, pat it dry with paper towels, and let it come to room temperature.
• Using your favorite recipe, roast the corned beef or smoke it to make pastrami .
• Enjoy!

BEST BRINED TURKEY BREAST

Steps:

• In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
• Heat oven to 325°F. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
• Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs.
• In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
• Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.

BRINE FOR CORNING BEEF

Steps:

• Bring first 9 ingredients listed up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool.
• Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does.
• To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes.
• Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container.
• Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket.
• When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities.
• Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.

BRINE FOR A SMALL AMOUNT OF MEAT

Steps:

• Dissolve the sugar and salt in the water.
• Brine the meat for approximately 30 minutes.

BRINE FOR A PORK LOIN RECIPE

Steps:

• Combine your water with the salt and brown sugar and bring to a boil.
• Once the salt and sugar are completely dissolved, add your bay leaves, thyme, peppercorns and rosemary.
• Simmer for approximately five minutes at low heat.
• Remove from heat and let cool to room temperature.
• Once your brine formula has cooled completely, place it in a bag with a ziplock.
• Place the bag into a large bowl or a pot containing your pork loin.
• Make certain your prok loin is covered completely by the brine solution.
• Put the bowl into your refrigerator for a minimum of twelve hours and a maximum of 24 hours.