I brine all poultry and sometimes pork loins and pork butts.
Here is the BEST brine i have found,
It's from an old hillbilly that goes by Tip .
Tip's slaughter house brine
11/2 gal water
2 cup kosher salt ( i cut this to 1 cup )
1/2 cup dark brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp tony's
2 tsp celery seed
2 tsp red pepper flakes
1 tsp cumin
1 tsp nutmeg
1 tsp lemon pepper
bring the water to a boil add all ingrediants boil for 3 min . let cool .
i use a food grade 5 gal bucket . put the meat in and cover w/ brine. use a heavy plate or lg bowl to keep the meat submerged.
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