Basic Savory Brine
Yield
Enough brine for 1 large turkey, several whole chickens, or 6–8 lbs of pork
Prep Time
10 minutes (plus cooling time)
Ingredients
- ½ cup Redmond Kosher Sea Salt
- ¼ cup brown sugar
- 2 tablespoons allspice berries
- 2 tablespoons whole black peppercorns
- 1 gallon liquid (a combination of water and low-sodium vegetable stock)
Instructions
1.
In a large pot, combine the Redmond Kosher Sea Salt, brown sugar, allspice berries, and black peppercorns.
2.
Add about 1 quart of the liquid and place over medium heat.
3.
Stir until the salt and sugar dissolve completely.
4.
Remove from heat and add the remaining cold liquid to cool the brine.
5.
Allow the brine to cool completely before adding meat.
To Use
- Place the meat in a large food-safe container or brining bag.
- Pour the cooled brine over the meat until fully submerged.
- Refrigerate while brining.
Suggested Brining Times
- As a general rule, brine for at least 1 hour per pound of meat.
- Thinner cuts (such as pork chops or chicken pieces) typically only need 1–2 hours.
Brine Tips
- Always keep the brine below 40°F during the brining process. If needed, add a handful of ice to keep it properly chilled.
- You can customize the aromatics by adding fresh herbs such as thyme, rosemary, bay leaves, or garlic.
- For a sweeter brine, replace the vegetable stock with apple juice or canned pineapple juice, which works especially well with pork and poultry.
- If adding fresh citrus such as lemons, limes, or oranges, remember that citrus contains natural acids. Those acids can begin to “cook” or cure the meat if left too long in the brine. When using citrus, it’s best to reduce the brining time slightly to avoid affecting the texture of the meat.
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