Brines for meat Jul 19, 2005 9:50:03 GMT -5 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top 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.#11/2 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.#22 quarts apple juice1 pound brown sugar1 cup kosher salt3 quarts water3 oranges, quartered4 ounces fresh ginger, thinly sliced15 whole cloves6 bay leaves6 large cloves garlic, crushedHeat 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.