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12-Hour Pork Brine |
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12-Hour Pork BrinePrep Time: 30 min(s) | Cook Time: 40 min(s) | Serves: 9 cups | Difficulty: Beginner | Ethnicity: American |
Tools: | | 2-gal. stockpot | | chinois/fine mesh strainer | | cutting board | | large chef's knife | | measuring cups | | measuring spoons | | wooden spoon |
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Ingredients: | | 1 cup(s) kosher salt | | 3/4 cup(s) sugar | | 1 cup(s) maple syrup (pure) | | 3 tablespoon(s) Dijon mustard | | 1 tablespoon(s) red chile flakes | | 1 tablespoon(s) cloves | | 2 sprigs of rosemary | | 2 sprigs of thyme | | 1 tablespoon(s) garlic - peeled and minced (Learn How) | | 1 tablespoon(s) ginger - peeled and brunoise (Learn How) | | 8 cup(s) water | |
Steps: | | -Combine all of ingredients in a 2-gallon pot and stir well. | | -Bring the mix to a boil, then turn down to a simmer. | | -Simmer the brine for 30 minutes, then strain. | | -Chill in an ice bath in your sink. | | -Brine your meat for 12-48 hours. |
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