Basic Brine
This versatile brine can be used for pork, chicken, and even fish. One batch makes enough for a whole pork shoulder or chicken.
| MAKES 10 cups |
PREP TIME 5 mins |
COOK TIME 5 mins |
10 cups water
3⁄4 cup sea salt
1⁄2 cup sugar
4 sprigs of rosemary
2 tbsp whole black peppercorns
2 bay leaves
Orange rind (optional)
In a stock pot, combine all ingredients. Bring to a boil then reduce to a simmer and cook for 5 minutes, just long enough to let the salt and sugar dissolve. Cover and refrigerate until ready to use.
Brining is recommended for lean cuts of meat that easily dry out and would benefit from extra moisture.
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