The Culinary Works

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It doesn't matter if you are heading for the oven, BBQ or the smoker, a basic brine will enhance both the flavor and moisture of your meats. Here are a few basic brines to enjoy in your kitchen.

 

If you would like to read more about brining, please check out my article on Brining Basics.

 

Basic Brine

This is your basic brine that will work well in almost any situation.  Although it is a simple recipe, consider it a foundation for creating your own favorite brine.

• 1/2c kosher salt
• 1/2c sugar
• 2 quarts water

1. Measure sugar and salt into gallon sized container.
2. Pour warm water into container, stirring to distribute flavors and dissolve sugar and salt.
3. Add your own seasonings if you like, and chill to 40 degrees before use.

Basic Poultry Brine

This one works well with chicken, turkey and other 'white meat' poultry. 

• 1/2c kosher salt
• 1/2c white sugar
• 1 lemon - thin sliced
• 1 large spring rosemary
• 2 quarts warm water

1. Measure sugar and salt into gallon sized container.
2. Squeeze the lemon juice from the slices over the sugar and salt, then drop slices into container.
3. On a cutting board, briefly crush rosemary with a rolling pin and add to container.
4. Pour warm water into container, stirring to distribute flavors and dissolve sugar and salt.
5. Chill to 40 degrees before use.

 

Basic Pork Brine

I really think the fresh ginger and brown sugar in this brine add a zing to a pork roast or loin.

• 1/2c kosher salt
• 1/2c brown sugar - packed
• 1/3 cup fresh ginger
• 1 lime - thin sliced
• 2 quarts warm water

1. Measure sugar and salt into gallon sized container.
2. Squeeze the juice from the lime slices over the sugar and salt, then drop slices into container.
3. Thinly slice ginger (just rinse well and leave the skin on) and add it to the sugar and salt
4. Pour warm water into container, stirring well to dissolve brown sugar and salt.  Let this one rest an hour before chilling so that the ginger flavor has a chance to blend.
5. Chill to 40 degrees before use.

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