Pork or Poultry Brine
A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.
A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.
Ingredients
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water, as needed
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3 carrots, sliced
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3 stalks celery, sliced
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2 small onions, sliced
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1 ½ cups kosher salt
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1 cup brown sugar
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2 lemons, sliced
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1 large green bell pepper, sliced
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6 cloves garlic, chopped
Method
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Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
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Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
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Strain brine into a separate food-safe container.
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