Basic Brine Recipes
BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Provided by PalatablePastime
Categories Christmas
Time 3h15m
Yield 1 quart
Number Of Ingredients 7
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 BRINE FOR JUICY, TENDER CHICKEN OR TURKEY
I never make any sort of chicken/turkey without brining it first. Once you try this recipe, you won't either. This is my standard brine that I use most often. This allows me to add any flavoring, dry rub, or sauce to my chicken without competing with the brine flavors. The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.
Provided by Brandess
Categories Chicken Breast
Time 5m
Yield 1 gallon
Number Of Ingredients 3
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.
Nutrition Facts : Calories 557.6, Sodium 56741.4, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
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.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
BASIC QUICK PICKLE BRINE
Provided by Katherine Sacks
Categories Kid-Friendly Low Cal Carrot Healthy Low Cholesterol Vegan Small Plates
Yield 4 1/2 cups
Number Of Ingredients 6
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.
More about "basic brine recipes"
3 WAYS TO MAKE A BASIC BRINE - WIKIHOW
Mix 1 cup (227 grams) of salt for each gallon (3.78 liters) of water you use in your brine. If you make sweet brine, mix 1 cup (227 …
From wikihow.com
80% (37)Views 269KEstimated Reading Time 4 mins
From wikihow.com
80% (37)Views 269KEstimated Reading Time 4 mins
- Submerge the meat in the brine and refrigerate. If you can't fit the container in the refrigerator, place ice cubes in the brine as needed to keep the water cold. Put the ice in a sealable plastic bag and place the bag in the brine if you are brining a thick piece of meat or a turkey in a large amount of brine liquid. Keep the piece of meat submerged, if possible. If not, turn the meat occasionally and lengthen the time you brine.
- Brining time depends on the thickness of the meat and the intensity of the brine. It takes more time to thoroughly brine a thicker piece of meat. Brine a 1/2 inch (12.7 mm) thick piece of meat in the refrigerator for a half hour; 1 inch (25.4 mm) for 1 hour; 2 inch (50.8 mm) for 3 hours; and 3 inch (76.2 mm) for 8 hours.
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 …
From exploratorium.edu
Estimated Reading Time 2 mins
From exploratorium.edu
Estimated Reading Time 2 mins
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
BASE BRINE FOR FERMENTED VEGETABLES | SAVEUR
Instructions. Cut large vegetables into halves, quarters, or slices; keep slender or small vegetables whole. Pack vegetables in a glass jar suited to their size. When the jar is full, add cold ...
From saveur.com
From saveur.com
BASIC BRINING SOLUTION RECIPE - RECIPETIPS.COM
Add the cooled salt water to the water in the container. If the meat or poultry is not completely covered, add more cold water until it is completely submerged. Cover the container and place in the refrigerator or another cold storage area. Allow …
From recipetips.com
From recipetips.com
RECIPE: BASIC BRINE FOR TURKEY | WHOLE FOODS MARKET
Bring to a boil, lower heat and simmer for 5 minutes, stirring to dissolve salt and sugar. Remove from heat and allow to cool. Stir in an additional 1/2 gallon cold water (or water and ice) and cool completely. Pour brine into a container just …
From wholefoodsmarket.com
From wholefoodsmarket.com
BASIC PICKLE BRINE RECIPE | SOUTHERN LIVING
Step 1. Stir together 1 cup water and all ingredients in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Pour over vegetables or fruits. Cover with a tight-fitting lid; chill 2 …
From southernliving.com
From southernliving.com
BASIC CHICKEN BRINE - MAMA LOVES FOOD
Stir until salt and sugar are completely dissolved and liquid is translucent. Add chicken to a watertight bowl or bag. Pour brining liquid over chicken and seal bag or cover bowl tightly. Make sure brine covers chicken …
From mamalovesfood.com
From mamalovesfood.com
UNDERSTANDING SALT RATIO TO MAKE A BETTER BRINE - THE …
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 …
From thespruceeats.com
From thespruceeats.com
BRINING: THE EASY WAY TO GET SUPER TENDER MEAT EVERY …
Brining works in two ways. First, the salt alters the protein structures inside the meat. It basically allows the cells to retain more moisture, effectively trapping water inside. When you cook the meat, some of that …
From tasteofhome.com
From tasteofhome.com
5 BASIC THANKSGIVING BRINE RECIPES FOR PORK AND LAMB
Directions. Stir together the water, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 45°F or lower. Place 4 pork or lamb chops in a zipper-lock bag. Pour in the flavor brine and seal …
From realsimple.com
From realsimple.com
HOW TO MAKE A BASIC BRINE | TECHNIQUE | NO RECIPE …
The basic brine consists of three elements – salt, sugar, and water (technically just water and salt, but I never make one without sugar). I use about ½ cup of both sugar and salt to one quart of water. To ensure that the salt and …
From noreciperequired.com
From noreciperequired.com
BASIC BRINE FOR BEEF - THERESCIPES.INFO
Brine: Pour 2 cups warm water into large deep roasting pan. Add salt, sugar and curing salt and stir until dissolved. Add remaining 6 cups of liquid and mix in the corned beef spice and garlic. Submerge the brisket in the liquid, then top with heavy platter to weigh down.
From therecipes.info
From therecipes.info
BASIC BRINED ROTISSERIE CHICKEN | CANADIAN LIVING
Set aside. In very large heatproof bowl or bin large enough to hold 20 cups (5 L), combine boiling water, salt and maple syrup, stirring until salt is dissolved. Add cold water, peppercorns, bay leaves, apple, onion and sage; add chicken, breastside down. Cover and refrigerate for 12 to 24 hours. Remove chicken from brine; pat dry.
From canadianliving.com
From canadianliving.com
HOW TO FERMENT VEGETABLES IN BRINE - ZERO-WASTE CHEF
Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this.
From zerowastechef.com
From zerowastechef.com
BASIC BRINE FOR SMOKED FISH | SEAFOOD HARVEST
Instructions. Bring two cups of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar dissolve. Remove from the heat and add the remaining cold water. Cool the brine to 40 degrees F. (Use one gallon of brine for every four pounds of fish.)
From seafood-harvest.com
From seafood-harvest.com
BRINES AND BRINING: HOW TO MAKE AND USE BASIC AND COMPLEX …
See more ideas about basic brine, brine, brine recipe. Jul 11, 2021 - Learn how to make brines for chicken, turkey, pork chops and salmon. Try the simple recipes for basic brines, and check out the easy to follow instructions on how to brine meats, poultry and fish.
From pinterest.ca
From pinterest.ca
BASIC BRINE | EVOLUTIONARY EATS
Basic Brine This a recipe I have been using for years. Anytime proteins can dry out while cooking, I use a brine. This is a basic recipe and can be done in ratios. I usually use one quarter of this recipe for 4 chicken breasts, but will double it for a 16 pound turkey. Other goodies can be added to infuse flavors, and my turkey brine is loaded ...
From evolutionaryeats.com
From evolutionaryeats.com
BASIC BRINE - RECIPE - FINECOOKING
8 cups water. 1/4 cup sea or kosher salt. 2 Tbs. granulated sugar. 2 lemons, cut in half. 3 bay leaves, preferably fresh. 8 garlic cloves, crushed and peeled. 2 Tbs. fresh thyme leaves. 1 Tbs. black peppercorns. 1 tsp. red pepper flakes.
From finecooking.com
From finecooking.com
HOW TO MAKE BRINE: A BRINE CALCULATOR - FERMENTOOLS
In the first table, find the food you plan to ferment. Look at the suggested brine percentage. Use the second table to determine how many grams of salt is needed. Take the gram amount to the third table, and determine how many teaspoons or tablespoons of salt that converts to. Add your salt measurement into your measured water, and stir it up.
From fermentools.com
From fermentools.com
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 well. Get two cups of the brine and save it for later. Put your meat in the sealable bag then pour the rest of the brine until the meat is submerged fully.
From cookingpotsnpans.com
From cookingpotsnpans.com
HOW TO MAKE A BRINE - GREAT BRITISH CHEFS
1. Add the dry spices to a hot dry pan and lightly toast until fragrant. 2. Add the salt and sugar to the pan along with the thyme, bay leaves, citrus zests and 1 litre of the water and bring to the boil. 3. Heat and stir until the salt and sugar have completely dissolved, then remove from the heat. 4.
From greatbritishchefs.com
From greatbritishchefs.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
HOW TO BRINE - COOKTHESTORY
Instructions. In a large nonreactive container, combine the water, salt and sugar (if using), stirring to dissolve the salt and sugar. Transfer to a resealable bag, add the meat and any optional ingredients and seal the bag, squeezing out as much air as possible.
From cookthestory.com
From cookthestory.com
BASIC BRINE - SUNSWEET INGREDIENTS
Basic Brine. In a basic brine for lean protein, like poultry or pork, Fresh Plum Concentrate enhances moisture absorption, yielding a juicier, more flavorful result. This brine is .7% concentrate and 1.5% salt. Yield: 1890 g / 1/2 gallon. Ingredients. 1890 g / 8 cups water. 30 g / 1/4 cup salt. 15 g /1 tablespoon Fresh Plum Concentrate. Print Recipe. Instructions. Combine …
From sunsweetingredients.com
From sunsweetingredients.com
EASY BRINING RECIPES & IDEAS | FOOD & WINE
Brining. You've probably encountered brining at Thanksgiving time, while searching for the best method for cooking a foolproof turkey. The brining process is …
From foodandwine.com
From foodandwine.com
BASIC BRINE FOR SMOKING MEAT - FOOD NEWS
Basic brine ratio: The basic ratio of salt to water for a brine is 4 tablespoons of salt per 1 quart (4 cups) of water. In a container large enough to hold your meat (and preferably with a lid to avoid sloshing), dissolve the salt in the water.
From foodnewsnews.com
From foodnewsnews.com
HOW TO MAKE A QUICK BRINE WITH SALT & WATER | KITCHN
Add your meat. If there’s not quite enough liquid to cover, add a solution of 1 cup of water and 1 tablespoon of kosher salt (or 3/4 tablespoon of fine table salt) until the meat is completely submerged. Cover the container and refrigerate. Smaller cuts like pork chops and chicken breasts can be brined for as little as 30 minutes to an hour ...
From thekitchn.com
From thekitchn.com
HOW TO BRINE MEAT—& WHY YOU SHOULD BOTHER - MSN
Pummel everything into a sandy texture with a mortar and pestle, then rub it onto your meaty canvas. Unlike a wet brine, dry brining a piece of meat takes a little longer. Place the meat in a very ...
From msn.com
From msn.com
HOW TO MAKE A BASIC BRINE - ALL THINGS BARBECUE
Combine all ingredients in a pot, except for the ice. Bring to a simmer, stirring occasionally. Let the brine simmer for about one minute. Place the ice in a Briner Bucket. Transfer the hot brine to the Briner Bucket. Stir to melt ice and chill water. The brine is ready to use as soon as the liquid is cold.
From atbbq.com
From atbbq.com
AFFIRM - GRILLA GRILLS
A basic cooking brine is one of the most useful tools that a chef or home-cook can have at their disposal. This very simple brine can be used on any protein, fruit, or vegetable and can be amended in anyway that you see fit, depending on what you are cooking. So, when you see a brine called for on a recipe at grillagrills.com, this is what we are referring you to. Happy …
From grillagrills.com
From grillagrills.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 alcohols like rum or gin. Feel free to add even more when working with weaker alcohols like wine and beer.
From tasteofhome.com
From tasteofhome.com
WHAT IS BRINING? | COOKING SCHOOL | FOOD NETWORK
Brining is the process of infusing proteins with salt, sugar and flavor. In addition, it tenderizes and moisturizes meat. Typically, the protein is soaked in a …
From foodnetwork.com
From foodnetwork.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones …
From bobsredmill.com
From bobsredmill.com
BRINE CALCULATOR - BRINE SALT TO WATER RATIO - MY FERMENTED FOODS
The percentage of brine refers to the percentage of salt in solution. Most vegetables are fermented at around 2.5%-5% as per the graphic below. Some vegetables like olives are fermented at 10%. The water value refers to the amount of brine you want to make. For example, if you are using one-quart jar you will make less than a quart of brine as ...
From myfermentedfoods.com
From myfermentedfoods.com
HOW TO MAKE A BASIC BRINE - SMOKED & CURED | MISTY GULLY
Method: As with any brine, pickling spices are optional. If any of the above aren’t to your liking, leave them out. If using coriander and/or mustard seeds, lightly toast in a clean pan over low heat. Combine all ingredients in a large pan. Add room temperature water and add to a low heat. Stir until all sugar and salt has dissolved.
From smokedandcured.com.au
From smokedandcured.com.au
BASIC BRINE RECIPE {SALT AND BROWN SUGAR} - EXTRAORDINARY BBQ
This is a basic brine recipe that uses water, kosher salt and brown sugar. Let’s take a look at how to make and use this simple brine. Make the Brine. This recipe is extremely easy to remember when you keep the following ratio in mind, 1:1:1. This ratio means: 1 gallon of water; 1 cup of kosher salt ; 1 cup of brown sugar; Mix the ingredients together in whatever container is …
From extraordinarybbq.com
From extraordinarybbq.com
BASIC BRINE (MAKES ENOUGH FO ... - THE WASHINGTON POST
This simple, concentrated brine is designed to plump small hens in a relatively short amount of time and offer a trace of salty flavor. 2 Cornish hens, thawed if …
From washingtonpost.com
From washingtonpost.com
BASIC CHICKEN BRINE - AMY LEARNS TO COOK
Instructions. Heat water in the microwave for about 2 minutes. Add salt and sugar. Stir until dissolved. Add 3 cups ice and stir. Allow to completely cool. Add the brine to a large zip top bag (one that is big enough for the chicken and the water) or use a stockpot. Add more ice and cool until below 40 degrees Fahrenheit.
From amylearnstocook.com
From amylearnstocook.com
BASIC BRINE - JAKO
We strive to produce the healthiest food possible so that our customers can enjoy a sustainable lifestyle. Our business will honor God, respect creation, and operate with integrity. Our business will honor God, respect creation, and operate with integrity.
From jakofarm.com
From jakofarm.com
BRINES | ALLRECIPES
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will. Barbeque Rib Brine. Save. Barbeque Rib Brine . Rating: 4.5 stars 2 . This brine helps turn ribs into a great ...
From allrecipes.com
From allrecipes.com
BASIC BEER BRINE RECIPE + VARIATIONS | CRAFT BEERING
Brining Schedule***: Brine for 30 minutes to 24 hours, depending on the weight of the food and its size (ex. 4 pounds of pork chops need less time than a 4 pound pork loin). less than 1 pound – 30 minutes. 1 to 3 pounds – 45 to 60 minutes. 3 to 5 pounds – 60 to 120 minutes. 5 to 8 pounds – up to 6 hours. over 8 pounds – 12 hours and ...
From craftbeering.com
From craftbeering.com
You'll also love
