Basic Meat Brine
I used this brine for pork and poultry. The secret is to use your favorite rub or spice blend for whatever you're cooking. However, this brine will work equally well with no added touches.
I used this brine for pork and poultry. The secret is to use your favorite rub or spice blend for whatever you're cooking. However, this brine will work equally well with no added touches.
- Carbohydrate 443.913599526198 g
- Cholesterol 0 mg
- Fat 2.57919999454918 g
- Fiber 3.96800005074193 g
- Protein 2.25279999580706 g
- Saturated Fat 0.436479999077553 g
- Serving Size 1 1 Serving (4179g)
- Sodium 29239.9104831509 mg
- Sugar 439.945599475456 g
- Trans Fat 1.24991999735845 g
- Calories 1764 calories
Step-by-step
- In a stock pot, bring 16 ounces of water, bay leaves, spice rub, and berries to a simmer for 5-10 minutes. Turn off heat and stir in sugar and salt until dissolved. Add ice to cool liquid completely. Add apple juice and when brine is completely cooled, it is ready to use.
Cooling the concentrated liquid down to 40 degrees Fahrenheit before submerging raw protein prevents surface bacteria growth and keeps the exterior from starting to cook prematurely. Brining alters the muscle protein structure through osmosis and diffusion, allowing lean cuts to retain moisture during high-heat cooking.
- Dissolve kosher salt and dark brown sugar completely in the initial simmered liquid to ensure even distribution throughout the total volume.
- Crush juniper berries with the flat side of a chef knife to rupture the essential oils before adding them to the pot.
- Substitute a neutral cane sugar at a one-to-one ratio if dark brown sugar is unavailable, though molasses notes will be lost.
- Limit poultry submersions to a maximum of 12 hours and thicker pork cuts to 24 hours to avoid a spongy texture.
- Store submerged meats inside a non-reactive stainless steel or food-grade plastic container kept consistently below 38 degrees Fahrenheit.
Precise temperature management prevents food safety hazards during the steeping phase. Proper chilling protects structural integrity while seasoning the protein thoroughly from the inside out.
