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Post by BBQ Butcher on Jul 19, 2005 9:50:03 GMT -5
Here are two that I used last Thanksgiving. The first one is a poultry brine, but I used it for a pork loin roast. The second one is a standard turkey brine, but can also be used on pork.
#1 1/2 gallon water, 3/4 cup Kosher Salt, 1/2 gallon apple juice or cider, 1 cup maple syrup, 3 tablespoons finely ground black pepper, 1/4 cup crumbled fresh or dried sage leaves.
Heat until salt is dissolved. Cool down before brining meat.
#2
2 quarts apple juice 1 pound brown sugar 1 cup kosher salt 3 quarts water 3 oranges, quartered 4 ounces fresh ginger, thinly sliced 15 whole cloves 6 bay leaves 6 large cloves garlic, crushed
Heat the first three ingredients till salt and sugar have dissolved. Add the rest of the ingredients to the 3 qts of water. Add the apple mixture, stir well and cool before brining meat.
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