Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover. Allow to cool completely, then place into the fridge to chill.
How to Brine Recipe
Soaking lean meats in a salt water solution is so easy and it makes such a difference! Here’s how to brine. Listen to learn how to make this recipe, along with some great tips from Christine: [sc name=”howtobrinerotd-2″][/sc] Listen to more Recipe of the Day episodes here.
Prep: -467174h22min45sec
Total: 22min
Ingredients:
- 4 cups cold water
- Salt (6 Tbsp. Diamond Crystal kosher salt OR 4 and 1/2 Tbsp. Morton’s kosher salt OR 3 Tbsp. table salt)
- 2 Tbsp. brown or white sugar (optional)
- Lean meat for brining
- Optional ingredients: peppercorns, juniper berries, rosemary, thyme and/or sage sprigs, bay leaves, allspice berries, whole cloves, star anise, other favorite herbs and spices
Instruction:
- 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.
- Set aside in the refrigerator for 1-2 hours for: chicken breasts, 1-inch thick pork chops, and pork tenderloins; for 4-6 hours for a whole chicken or a turkey breast; 6-8 hours for a pork loin; 12-24 hours for a whole turkey.
- Remove the meat from the brine, pat it dry, and proceed with your recipe.
How to Make a Basic Brine
FAQ
What is the formula for brine?
brine NH4OH | ClH7NNaO2 – PubChem.
What is the basic salt to water ratio for brine?
Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine and put the whole container in the refrigerator.
How do you make brine water solution?
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.
