Pork Or Poultry Brine Food
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
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.
CINNAMON AND SPICE POULTRY BRINE
Found this recipe online and tried it on my Thanksgiving day turkey.... turned out great. The combo of spices is to die for.
Provided by IronDukester
Categories Chicken
Time 10m
Yield 1 Chicken, 3 serving(s)
Number Of Ingredients 14
Steps:
- bring whole mixture to a full boil,remove from heat and cool to room temperature.
- place poltury in brine and refrigerate for at least 24 hours, but a few days is better.
- roast,grill or smoke it's up to you.
Nutrition Facts : Calories 413.9, Fat 4.9, SaturatedFat 1.1, Sodium 18917.6, Carbohydrate 86.5, Fiber 5.4, Sugar 72.5, Protein 2.3
BRINE FOR PORK, CHICKEN, AND TURKEY
From Chef Alice Waters. This makes for some crazy good, moist meat. If brining only one chicken or a pork roast, cut the recipe in half, if doing turkey...use the whole batch!
Provided by loveleesmile
Time P1DT1h30m
Yield 6-9 serving(s)
Number Of Ingredients 8
Steps:
- Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.
- Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.
- Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
- To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3-1/2 to 4-pound chicken.
- To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
- To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.
CHEZ PANISSE BRINE FOR PORK, CHICKEN AND TURKEY
This is a recipe I got from my brother. I haven't tried it yet, but he absolutely raved about it. Preparation time does not include brining time. Author's notes: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven. The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh. To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day. The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half. Source: The Secrets of Success Cookbook by Michael Bauer
Provided by UnknownChef86
Categories Whole Chicken
Time 5m
Yield 1 batch of brine
Number Of Ingredients 8
Steps:
- Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
- To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3 1/2- to 4 pound chicken.
- To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
- To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.
Nutrition Facts : Calories 819.1, Fat 0.2, Sodium 226638, Carbohydrate 210, Fiber 0.7, Sugar 199.9, Protein 1.9
More about "pork or poultry brine food"
PORK AND POULTRY BRINE - FOR SMOKING MEAT - THE …
Thin cuts of meat such as pork chops and chicken pieces may need only about 30 minutes to an hour of brine time, while a whole turkey …
From themountainkitchen.com
5/5 (2)Category Main CourseCuisine American, BBQTotal Time 2 hrs 45 mins
From themountainkitchen.com
5/5 (2)Category Main CourseCuisine American, BBQTotal Time 2 hrs 45 mins
PORK BRINING GUIDE: HOW TO PERFECTLY BRINE YOUR PORK
Ziploc bag. 8lb of pork shoulder or pork butt. In a large bowl, add your water, salt, sugar and mix them till they dissolve. Add the other ingredients and mix …
From cookingpotsnpans.com
Estimated Reading Time 7 mins
From cookingpotsnpans.com
Estimated Reading Time 7 mins
HOW TO BRINE PORK SHOULDER – A QUICK AND EASY BRINING …
Preparing The Pork Shoulder Brine. In order to prepare the brine, start by adding the water to your bowl and dissolving the brown sugar and salt in it. Once that it completely dissolved, pour this off into the bag and set it aside. …
From furiousgrill.com
From furiousgrill.com
BRINING POULTRY FOR FLAVOR AND TENDERNESS - THE SPRUCE EATS
The Basics. Take the poultry you intend to brine and place it in an appropriately sized container. Add enough water to completely cover the poultry, plus three more inches. Measure the water to determine the amount of salt …
From thespruceeats.com
From thespruceeats.com
BRINING GUIDE: HOW TO BRINE MEAT, FISH AND POULTRY
Use some alcohol. Alcohol can help carry the brine’s flavors, allowing them to penetrate more deeply into the meat. Add as little as a tablespoon of strong, neutral alcohols like vodka or 1/4 cup of flavorful …
From tasteofhome.com
From tasteofhome.com
POULTRY AND MEAT BRINE - SPRINKLES AND SPROUTS
Remove the rind from the lemon using a potato peeler. Pour half of the water into a large sauce and add the salt, sugar, red onion, rosemary, coriander seeds, fennel seeds and black peppercorns. Place over a …
From sprinklesandsprouts.com
From sprinklesandsprouts.com
HOW TO BRINE ALL CUTS OF PORK - THE SPRUCE EATS
The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. This is a good rule to follow. While under-brining won't have a negative effect on foods, over-brining can be …
From thespruceeats.com
From thespruceeats.com
HOW TO BRINE POULTRY, FISH AND MEAT - THE SPRUCE EATS
The most basic process of brining is to take approximately 1 cup of table salt (no iodine or other additives) to 1 gallon of water. Another way to measure this concentration is with a raw egg. The ideal brine has enough salt …
From thespruceeats.com
From thespruceeats.com
POULTRY VINEGAR BRINE RECIPE - THE SPRUCE EATS
Dissolve salt and brown sugar in water in a large pot. Bring to a boil. Allow solution to cool. Add vinegar, pickling spice, black pepper, allspice, garlic powder, and tarragon. Mix well. Add cleaned poultry, submerging as best as …
From thespruceeats.com
From thespruceeats.com
HOW TO BRINE MEAT & POULTRY | MARX FOODS BLOG
DIRECTIONS. 1. In a large pot, combine half the water with all the other ingredients. 2. Bring the brine to a boil, and boil for one minute. 3. Add the rest of the water (to dilute and cool the brine). Let the brine cool completely before use.
From marxfood.com
From marxfood.com
HOW TO BRINE A TURKEY: GUIDE TO BRINING TURKEY, CHICKEN, AND PORK ...
Brining, or submerging the meat in a saltwater bath, allows any lean type of poultry or pork (like a turkey, a whole chicken, or pork chops) to absorb extra moisture while raw so it won't dry out during cooking. And because the water is seasoned, it flavors the meat from the inside. (If you are interested in a different kind of brine, learn the ...
From realsimple.com
From realsimple.com
CAN YOU BRINE CHICKEN AND PORK TOGETHER? [WHAT YOU NEED TO …
If you brine chicken or pork, the contents of the brine change. So, it loses flavor. The ratio of salt changes in the brine, so its effect weakens. Final Word. I have read many articles on this topic, and a few of them say that you can brine chicken and pork together, and it is true. Doing them together will save you a lot of time mainly ...
From smokergrillgirl.com
From smokergrillgirl.com
BRINE FOR PORK & POULTRY – DAD'S COOKIN'
Instructions. Combine the brown sugar and salt with the 8 cups of warm water and bring to a boil. Add any additional ingredients and simmer for 5 minutes. Add some ice (figure that into the water total) to cool it down when done. Add the brine and the meat to a large container or a zip lock bag and refrigerate for at least 4 hours, or up to 24 ...
From dadscookin.net
From dadscookin.net
HOW TO BRINE PORK BELLY? BRINE PORK BELLY TO PERFECTION WITH THESE ...
1. Cook on low for about 8 hours or until tender. Pork belly is a fatty piece of meat and if you want it to be tender, then brining your pork with salt will help. It takes 8 hours on low heat for the salty water to break down some of that fat and make the meat juicy inside without being overly dry or tough. 2.
From cookindocs.com
From cookindocs.com
BRINED, ROAST PORK - DAVID LEBOVITZ
To brine the pork. In a small saucepan, heat 1 cup (250ml) of water with salt, sugar, and aromatics, if using, stirring until the sugar and salt are dissolved. Once the mixture is warm, turn off the heat and let stand 10 minutes. Find a deep container with the capacity to hold the pork and 5 cups (1,25l) of brine.
From davidlebovitz.com
From davidlebovitz.com
WHAT IS BRINING? | COOKING SCHOOL | FOOD NETWORK
Ideas include peppercorns, thyme and sage for turkey, lemon zest, thyme and tarragon for chicken or a couple teaspoons of pickling spice for pork. Cool the brine to room temperature. Add enough ...
From foodnetwork.com
From foodnetwork.com
IS IT SAFE TO BRINE PORK AND POULTRY TOGETHER? - BBQ BRETHREN
I'm short on fridge space after Thanksgiving, and am considering combining a 4lb. pork loin with some chicken thighs in the same container. (Different timings of course.) (Different timings of course.)
From bbq-brethren.com
From bbq-brethren.com
POULTRY: BASTING, BRINING, AND MARINATING | FOOD SAFETY AND …
Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh. Remove poultry from brine. Discard brine after use. If stuffing a bird, brine the poultry first. Cook immediately after stuffing. To prepare a dry brine, measure 1 tablespoon of kosher salt, or seasoned salt for every 5 pounds of poultry. Additional aromatic ...
From fsis.usda.gov
From fsis.usda.gov
ALL PURPOSE BRINE FOR POUTRY OR PORK - ALCHEMY SPICE COMPANY
Bring water to a boil. Remove from heat and mix in Alchemy All Purpose Seasoned Salt to dissolve. Allow to cool before adding poultry or pork. For a weeknight brine on pork chops or chicken pieces, brine for 20 minutes prior to cooking. For a pork roast or turkey breast or whole chicken, plan to brine overnight. Share.
From alchemyspicecompany.com
From alchemyspicecompany.com
BASIC BRINE RECIPE - FOOD SCIENCE | EXPLORATORIUM
Place the meat in the brine and put the whole container in the refrigerator. If it doesn’t fit, place it in an ice chest filled with ice. The length of time the brine takes to enter the meat depends on the meat’s thickness. Let it soak for 2–3 hours per inch of thickness. When you’re ready to cook, rinse the brine off the meat, pat it ...
From exploratorium.edu
From exploratorium.edu
POULTRY & PORK BRINE – JACKIE WEIGHT – WORLD BBQ CHAMPION
It produces delicately flavoured moist tender poultry … it also works really well with pork. The Brine. 4 litres cold Water; 125g salt; 100g caster sugar; 100g light brown sugar; 150ml soy sauce; 100ml cider vinegar; 50g runny honey; 1 orange, sliced; 1 lemon, sliced; 3 tablespoons ground black pepper; 1 tablespoon garlic granules; 1 teaspoon ground Allspice; Mix all of the …
From jackieweight.com
From jackieweight.com
SHOULD YOU BRINE PULLED PORK? - VERYMEATY
Yes! Brining your pork shoulder or butt will keep it moist. A brine might make all the difference if your pork shoulder is prone to drying out on the smoker. Before cooking, you’ll need to marinate the meat for several hours. If you’re brining a large hog shoulder or butt, start the brine the day before and let the meat in the brine overnight.
From verymeaty.com
From verymeaty.com
YOUR ULTIMATE GUIDE TO PORK SHOULDER BRINE - CATHEAD'S BBQ
Use paper towels to pat the pork shoulder completely dry. Move the meat to a platter or large dish. Step 3. Pat the rub onto the pork shoulder making sure that it is completely covered in a layer of seasoning. Place in the refrigerator, uncovered, for up to 24 hours.
From catheadsbbq.com
From catheadsbbq.com
BRINING RECIPE FOR PORK, CHICKEN AND ANY OTHER POULTRY - FOOD NEWS
1: In a large pot on the stovetop over medium-high heat, make the brine by brining the water, salt, 1 cup of whiskey, and brown sugar to a boil. Stir with a long-handeled wooden spoon until the salt and sugar dissolve. Let the brine cool to room temperature. Cover and cool completely in the refrigerator. Share.
From foodnewsnews.com
From foodnewsnews.com
PORK, BEEF AND POULTRY INJECTION BRINES GET FLAVOR DEEP INTO THE MEAT
Insert the needle and go all the way to the center. Press the plunger slowly and ease the needle out. Insert the needle about every 1.5"/38.1 mm apart and leave behind about 1 ounce per pound/453.6 grams. A little liquid will follow the needle out of the hole, but if it comes spurting out, use less pressure.
From amazingribs.com
From amazingribs.com
PORK OR POULTRY BRINE- WIKIFOODHUB
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.
From wikifoodhub.com
From wikifoodhub.com
HOW TO EASILY BRINE PORK | ONTARIO PORK
Step 1: Heat salted water in pot. Set a pot over medium heat. Add two (2) cups of water and/or two (2) Tbsp of maple syrup or brown sugar*. Next, add 3 Tbsp of kosher salt. Stir and let the mixture simmer for 5-8 minutes over medium heat. *The sugar/maple syrup is not required for a brine, but adds a bit more flavour.
From ontariopork.on.ca
From ontariopork.on.ca
POULTRY AND PORK BRINE - SAUCE GODDESS
A cookie sheet with a couple of cans of soup or a heavy cutting board should do it. The turkey MUST be below the liquid. Keep adding ice to the cooler as the turkey thaws. You want a slow thaw. Brine for 2-3 days until the turkey is thawed out. Once the turkey has thawed and has soaked in brine for at least one day it is ready to roast.
From saucegoddess.com
From saucegoddess.com
HOW TO BRINE PORK AND POULTRY WITH THE FOOD NETWORK
3/6/10 4:10 PM. Today we learn how to brine pork and poultry with the Food Network. You only need to have salt and water to make your brine for your pork. First you need to grind up your salt into a fine powder, which will make dissolving easier. Now dissolve your salt into your water. Complete submersion is very important when soaking your meat.
From meat-recipes.wonderhowto.com
From meat-recipes.wonderhowto.com
CAN YOU BRINE CHICKEN AND PORK TOGETHER? - JUNE 2022 OLIVERS CAFE
Brining is a technique where salt is added to meat to improve its flavor and tenderness. The salt draws out moisture from the meat, causing it to become more flavorful. This is especially useful when cooking poultry because it helps to retain juices.
From olivers-cafe.com
From olivers-cafe.com
UNDERSTANDING SALT RATIO TO MAKE A BETTER BRINE - THE SPRUCE EATS
The traditional brine is made from a ratio of 1 cup of salt to 1 gallon of water. This is based on table salt. One cup of table salt weighs in at 10 ounces. So we want 10 ounces of salt (by weight) per gallon of water. Kosher salts can weigh between 5 to 7 1/2 ounces per cup, so in these cases, we would need between 2 cups to 1 1/2 cups of ...
From thespruceeats.com
From thespruceeats.com
CAN YOU BRINE CHICKEN AND PORK TOGETHER? - MISS VICKIE
This is because pork and chicken need to be brined and packed separately. You might take the risk of brining them together but it increases the risk of cross-contamination. Cross-contamination is extremely dangerous and can also lead to food poisoning. On the other hand, if you have already brined these two types of meat together, make sure you ...
From missvickie.com
From missvickie.com
HOW TO BRINE CHICKEN, PORK, AND OTHER MEATS | SOUTHERN …
How to Brine Chicken, Pork, and Other Meat. Once your ingredients are mixed, place your chicken or pork in the brine, and let it soak in the refrigerator for 24 to 48 hours. It’s important not to over brine your chicken or pork, this can result in extremely salty food. Once your meat has soaked for the allotted time, they are ready to be cooked.
From southernliving.com
From southernliving.com
ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK RECIPE - FOOD NEWS
Thin cuts like pork chops and chicken pieces may need only 30-60 minutes of brine time, while a whole turkey can brine for 6-12 hours, with some recipes going as long as 24-48 hours. See How Long To Brine for details. Meats That Benefit From Brining. Lean cuts of meat with mild flavor tend to benefit most from brining. The usual suspects include:
From foodnewsnews.com
From foodnewsnews.com
PORK OR POULTRY BRINE | RECIPE IN 2022 | POULTRY BRINE, RECIPES, BRINE ...
Mar 15, 2022 - This is a perfect brine recipe for large amounts of meat whether pork, turkey, or chicken to help deliver juicier meat to your table. Mar 15, 2022 - This is a perfect brine recipe for large amounts of meat whether pork, turkey, or chicken to help deliver juicier meat to your table. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com
From pinterest.com
POULTRY AND PORK BRINE - BBQ SAUCES - JOHNNY'S KITCHEN
4 Add meat and brine (12 to 14 hours for turkey or pork loin, less for smaller meats). 5 After marinating, rinse brine off meat before cooking or adding other seasonings. Many of the meats you find in grocery stores have been "enhanced" with a solution that's much like a brine. Manufacturers inject a mix of water, salt, and sodium phosphate to ...
From johnnyskitchen.us
From johnnyskitchen.us
SHOULD I BRINE PORK SHOULDER? - VERYMEATY
Yes! Brining your pork shoulder or butt will keep it moist. A brine might make all the difference if your pork shoulder is prone to drying out on the smoker. Before cooking, you’ll need to marinate the meat for several hours. If you’re brining a large hog shoulder or butt, start the brine the day before and let the meat in the brine overnight.
From verymeaty.com
From verymeaty.com
HOW LONG SHOULD YOU BRINE PORK? - VERYMEATY
Allow the brine to cool entirely before adding the food to brine. If the brine was heated to dissolve the salt or sugar, allow it to cool completely before adding the food to brine. After that, place the container in the refrigerator. If the brining ingredients rise to the surface, use a small dish or a piece of parchment paper to weigh them down.
From verymeaty.com
From verymeaty.com
BRINE OR MARINATE? CAN YOU DO BOTH? - CRAFT BEERING
For larger pieces of food such as a whole turkey, whole fresh ham, whole pork loin you can make a stronger version of the brine, using more salt (ratio 1 1/2 parts kosher salt : 2 parts sugar : 16 parts water. Be mindful of the time your food will spend in this stronger saline solution to avoid disappointments (see time guidelines listed below).
From craftbeering.com
From craftbeering.com
HOW TO COOK PORK CHOPS | COOKING SCHOOL | FOOD NETWORK
Reach for 1 teaspoon kosher salt per 1 pound of meat. For the most even seasoning, spread the pork chops in a single layer and sprinkle the salt and pepper back and forth over the chops from about ...
From foodnetwork.com
From foodnetwork.com
BASIC BRINE FOR SEAFOOD, POULTRY, AND PORK RECIPE | MYRECIPES
Step 1. Combine all ingredients in a large stockpot over medium-high heat. Cook, stirring constantly, about 3 minutes or until salt and sugar dissolve. Cool completely. Advertisement. Step 2. Submerge meat in brine, weighing down with a plate to keep it covered, if necessary. Thin fish, such as flounder, should sit in brine only 10 minutes to 1 ...
From myrecipes.com
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love