How to Brine Meat & Poultry
Brining is an easy technique that gives you a more moist finished dish while also imparting additional flavor. It’s a particularly good idea when working with pork, lean game meats like wild boar, and poultry.
How to Brine:
Basic Brining Solution Ratio:
Of course, you can (and should) add other ingredients to your brining solution to impart more flavor. Here’s a recipe we like:
Example Brine Recipe: (makes 16 cups, feel free to halve or quarter)
1. In a large pot, combine half the water with all the other ingredients.
2. Bring the brine to a boil, and boil for one minute.
3. Add the rest of the water (to dilute and cool the brine). Let the brine cool completely before use.
Again, this is just an example. The important constant is the salt & water ratio, beyond that you can use any combination of whole spices, fresh herbs, and other sweeteners you want. We particularly recommend: fresh rosemary, tarragon, fresh sage, and brown sugar.
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