Brining Solution For Poultry And Meat Recipes

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BRINING SOLUTION FOR POULTRY AND MEAT

I found this technique in and old butchers recipe book. I have been using it ever since as it really really does make meat and poultry much more flavorful. You will be amazed at the difference in the moistness and flavor.

Provided by Bonnie Young

Categories     Pork

Time 2h

Yield 4-12 serving(s)

Number Of Ingredients 2



Brining Solution for Poultry and Meat image

Steps:

  • Mix salt with water and stir to dissolve salt.
  • Cut up Chicken, brine for 8-12 hours.
  • Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).
  • Whole turkey, brine 24-48 hours.
  • Pork Chops or Pork Steaks, brine for 2 hours.
  • Pork Loin, brine for 8 to 24 hour.
  • Pork Butt or Shoulder, brine for 24 hours.
  • Mix enough brine to cover the meat completely.
  • To brine use plastic bag or non-reactive bowl or pot.
  • Store in refrigerator for the specified time.

Nutrition Facts : Sodium 7080.4

1 quart fresh cold water
1/4 cup kosher salt (NOT TABLE SALT)

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



Basic All Purpose Brine for Meats, Chicken, and Turkey image

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.

1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 cloves garlic, sliced
4 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt

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



Classic Brine for Poultry, Shellfish and Pork image

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.

1 quart cold water
1/2 cup kosher salt, which is preferred due to it's lack of impurities or 1/4 cup table salt
1/2 cup sugar or 3/4 cup brown sugar

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