PART 6 - EXCELLENT BRINING RECIPES
Jim Minion:
Here are a couple of different recipes to try:
Honey Brine for Poultry
1 gallon water
1 cup salt ( sea or kosher)
1 oz tender quick (2 tbsp)
1 cup honey
3 bay leaves
1/4 tsp ground cloves
1/2 tsp pickle spice
Mix ingredients and bring to boil, allow to to cool to room temp
and brine recomended times in the brine post.
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Here is a second recipe
1 gallon water
3/4 cup salt( sea or kosher)
3/4 cup sugar
1/4 cup soy sauce
1/4 cup molasses
2 tbsp black pepper
1 tbsp thyme
1 tbsp oregano
bring mix to boil and allow to cool to room temp.
You can do your own other ingredients like maple syrup,
garlic, onion, allspice,ginger, or spices you like can be used.
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BigWheel's Prize Winning Brine !
1. Prize-Winning Brine Ingredients
1 gallon water
1 cup kosher salt
1 cup white sugar
1/2 cup cider vinegar
1/2 cup pure maple syrup or molasses
2 T. black pepper
1 T. mustard seeds
1/2 cup soy sauce
1/4 cup chopped garlic (from the jar) (or 2 Tablespoons
granulated garlic)
1 T. Tarragon
1 T. Oregeno
2. Split the chickens down the middle and rinse.
3. 12 hrs. is about right on time ... a few hours either way
wont hurt a thing.
4. Make sure the brine is "cold" before you place the
birds in it or they will absorb too much salt.
5. Make sure you use glass, ceramics, plastic or stainless steel
for brining cause it is highly reactive.
6. I usually make this up in half gallon batches which fit
nicely into empty half-gallon bottles of Ezra Brooks (Wife
drinks the stuff ... I'm a teetoaler myself)
7. Procedure
I then get the bottles of brine cold in the icebox.
Put 2 chicken halves in each bag and dump a half gallon of
cold brine on top of each.
Then stick the whole mess into an ice chest with ice.
Massaganate about once an hour or so ... (nothing critical
... just give them a shake now and then) while you help empty
more bottles for future brining episodes.
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FIVE (5!) GOURMET NEATO CONTRIBUTIONS THANKS TO GARRY HOWARD
(1) Joe Simone's Brine-Cured Roast Chicken
2 tablespoons kosher salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon whole fennel seeds
1 tablespoon coriander seeds
12 black peppercorns
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 cups boiling water
4 cups ice water
1 whole chicken (about 3 1/2 pounds) - cut into 6
pieces
2 tablespoons olive oil
1 fresh lemon - cut in half
In addition to roasting, Joe Simone of Tosca in Hingham often
grills these brine-cured chicken pieces (8 to 10 minutes on each
side). The delicate flavor of the brine allows the natural taste
of the chicken to shine through.
Combine the salt, sugars, fennel and coriander seeds,
peppercorns,
thyme and rosemary in a large nonreactive container.
Whisk in the boiling water nad continue whisking until the
sugars and salt are dissolved.
Whisk in the ice water and let the brine cool.
Add the chicken to the brine, making sure all the pieces are
submerged.
Cover the conatiner with plastic wrap and refrigerate for at
least 24 hours, but no more than 36 hours.
Preheat the oven to 400 degrees.
Remove the chicken from the brine and lightly pat dry.
Rub with the oil and shower with lemon juice. Season with
several pinches of salt and place in a roasting pan.
Roast for 25 minutes, or until the chicken is just cooked
through.
Compliments of Garry's Home Cooking
http://cooking.netrelief.com
Garry Howard - Cambridge, MA
me@garryhoward.com
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(2) Andy Husbands's Brine-Cured Tuna over Frisee
with Champagne Vinaigrette
For the tuna:
1/4 cup sugar
1/4 cup kosher salt
2 cups boiling water
1 dried chipotle chile - coarsely chopped
1 1/2 teaspoons cumin seeds - toasted
1 pound fresh tuna - Approx 1 inch thick
Canola oil - For brushing tuna
For the salad:
1 clove garlic - minced
2 teaspoons fresh thyme - chopped
6 tablespoons Champagne vinegar
2/3 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper - to taste
2 small heads frisee (or other delicate salad green) - rinse and
pat dry
At Tremont 647, Andy Husbands smokes the tuna after soaking
it in a stronger version of this brine.
Since the tuna in this recipe is going to be fully cooked,
the brine contains less salt and sugar.
For the tuna: Combine the sugar, salt, and boiling water in a
large nonreactive container.
Stir to dissolve the sugar and salt.
Add the ice water, chipotle, and cumin seeds, and let the
brine cool.
Add the tuna to the brine, making sure it is submerged.
Cover the container with plastic wrap and refrigerate for 6
hours.
For the salad: Place the garlic, thyme, and vinegar in a
small bowl.
Slowly whisk in the oil to emulsify the dressing.
Whisk in the sugar and season with salt and pepper to taste.
Place the frisee in a salad bowl and toss with half of the
dressing.
Transfer the dressed frisee to 6 salad plates.
Prepare a grill or broiler.
Remove the tuna from the brine and gently pat dry.
Lightly brush with the oil.
Grill or broil to desired doneness (approximately 6 minutes
per side for 1-inch-thick tuna rare in the center).
Cut the tuna into thin slices and arrange over the salads.
Drizzle the remaining dressing over each salad.
Compliments of Garry's Home Cooking
http://cooking.netrelief.com
Garry Howard - Cambridge, MA
me@garryhoward.com
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(3) Maple and Dill Brined Salmon
1 quart cold water
2 tablespoons kosher salt
2 tablespoons real maple syrup
1 large bunch dill - coarsely chopped
2 cloves garlic - smashed
1/4 teaspoon freshly ground black pepper
1 salmon fillet - About 2 pounds
1 tablespoon olive oil
this delicate brine performs magic on a sparkling-fresh
fillet of salmon. It plumps the fish with moisture and produces
the most tender, succulent salmon I have ever eaten.
Combine the water, salt, and maple syrup in a large
nonreactive container.
Stir to dissolve the salt.
Blend in the dill, garlic, and pepper.
Place the salmon, skin side up, in the brine, making sure it
is submerged.
Cover the conatiner with plastic wrap and refrigerate for 6
hours.
Turn on the broiler.
Remove the salmon from the brine and lightly pat dry with a
paper towel.
Place on a foil-lined baking sheet, skin side down, and coat
with the oil.
Broil for 15 minutes, or until just cooked through.
Compliments of Garry's Home Cooking
http://cooking.netrelief.com
Garry Howard - Cambridge, MA
me@garryhoward.com
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(4) George Germon and Johanne Killeen's Brine-Cured Pork
Chops
1 cup fresh herbs (rosemary, oregano, thyme,
and - coarsely chopped
1/2 cup brown sugar
1/4 cup kosher salt
2 tablespoons fennel seed
10 coriander seeds
10 black peppercorns
5 juniper berries
5 bay leaves
1 quart hot water
3 quarts ice water
12 pork chops - 1 inch thick
2 tablespoons olive oil
Since brining partially cooks the pork, the finished chops
will be rosy inside and very tender.
George Germon and Johanne Killeen often serve these pork
chops with pickled pears. Caramelized onions or any kind of
sweet-and-sour chutney would also make a nice accompaniment.
Combine the fresh herbs, sugar, and salt, fennel and
coriander seeds, peppercorns, juniper berries, and bay leaves in
a large nonreactive container.
Add the hot water and stir to dissolve the sugar and salt.
Stir in the ice water.
Add the porck chops to the brine, making sure they are
submerged.
Cover the container with plastic wrap and refrigerate for 18
to 24 hours.
Prepare a grill or broiler.
Remove the pork chops from the brine and pat dry.
Lightly brush with the oil and grill or broil for about 8
mnutes on each side.
Place on a platter and let rest 5 minutes.
Compliments of Garry's Home Cooking
http://cooking.netrelief.com
Garry Howard - Cambridge, MA
me@garryhoward.com
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(5) Benjamin Nathan's Orange-Soy-Chile Brine-Roasted Duck
3 quarts ice water
3 cups soy sauce
1 1/2 cups mirin
3 tablespoons canola oil
1 1/2 unpeeled oranges - slice into half moon
1 1/2 peeled onions - slice into half moon
6 whole garlic cloves
1/3 cup fresh peeled ginger root - chopped
1/4 cup garlic chili paste
3 dried Thai chiles
1 1/2 tablespoons whole Szechuan peppercorns
1 1/2 tablespoons coriander seeds
3 tablespoons kosher salt
1 5 pound duck
This brine infuses the duck meat with a delicate, savory
flavor and makes it velvety and moist. It's good warm from the
oven or cold the next day. Note that the duck must soak in the
brine for 3 days - prepare it on a Wednesday night for a dinner
party Saturday night.
Combine the ice water, soy sauce, and mirin in a large
nonreactive container.
Put the oil in a large nonstick skillet over medium-high
heat.
When hot, add the orange slices, onions, garlic and ginger.
Saute until browned, about 5 minutes.
Stir in the garlic chili paste and saute for 2 minutes more.
Transfer to the soy mixture and stir to combine.
Preheat the oven to 450 degrees.
Place the duck on the rack in a roasting pan.
Roast for 20 minutes and then reduce the heat to 275 degrees.
Roast the duck for 1 hour more, occasionally pouring off the fat
as it accumulates in the bottom of the roasting pan.
Transfer the duck to a platter and let cool slightly before
slicing.
Compliments of Garry's Home Cooking
http://cooking.netrelief.com
Garry Howard - Cambridge, MA
me@garryhoward.co
==================================
*** Honey and Apple Smoked Turkey ***
By Marlene Rausch
You don't have to brine a turkey before smoking it, but it
does provide you with a moist, succulent bird. I prepared four
turkeys before getting this recipe right and it is quite
delicious. It turns out slightly sweet and salty, nicely smoky
and is one of those mahogany visions that would be the envy of
any every gourmet magazine food stylist. You could probably use
maple syrup for this instead of honey. I also tried a glaze of
brown sugar and water, applied every hour or so, during smoking
and got great results.
1 turkey (10 to 12 lbs.)
BRINE
16 cups of water - approximately
4 cups hot water
3 cups pickling salt
1/2 cup white sugar
1 tablespoon garlic powder
2 tablespoons onion powder
2 tablespoons pickling spice
1 teaspoon saltpetre (optional)
DRY RUB
2 tablespoons paprika
1 teaspoon Old Bay seasoning
4 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 cup maple syrup
2 apples, quartered
SMOKER PREPARATION
Pre-soaked apple and/or maple chunks
apples, about 3 medium, quartered
water
24 hours ahead: brine turkey. Fill a large, non reactive
container such as a large stock pot with 16 cups of water. In
another bowl, stir the four cups of hot water with the salt,
sugar, onion powder, garlic powder, pickling spice and saltpetre
(if desired). Stir into cold water in stock pot to dissolve salt
and sugar.
Immerse turkey in salted, spiced water and weigh down to keep
submerged. (I used a brick wrapped in a ziplock bag).
Refrigerate overnight or at least 4-6 hours. Once in awhile,
swish turkey around (this is called "overhauling').
Meanwhile, soak about 12-20 medium large chunks of maple and
apple hardwood in water overnight (or at least a couple of
hours).
Next day, remove turkey from brine. Dry very well. Mix dry
rub seasonings together: paprika, Old Bay, salt, pepper, and
garlic powder. Pat all over turkey.
Fill turkey cavity with a couple of quartered apple sections.
Prepare smoker according to manufacturer's instructions. Add
apple pieces to water tray.
Once briquettes are hot, place 4-6 wet wood chunks on top.
Place turkey on cooking grate and close lid. Baste with maple
syrup during the last three hours (every 45 minutes or so).
Smoke cook, about 4 1/2 - 6 1/2 hours, until turkey
temperature reads 160-165 F. Technically, turkey is thoroughly
done when a meat thermometer inserted into the thigh reads l80
F. However, I found if you actually keep it on the grill until
that point it will dry out. At 160-165 F., the temperature
continues to climb rather quickly - even as you remove the
turkey. Taking it off at l60 F. ensures it will not be overdone
and dry.
The first three turkeys I smoked were taken off between 170
and 180 F. They were flavorful but rather dry. The last one,
removed at 160 F., was perfect. For safety's sake, please note
that many home economists are emphatic about the l80 degree
minimum.
Remove turkey from smoker, drain inside cavity. Cool to warm
before placing in fridge to "mature". (24 hours is
best. Overnight is okay).
Eat and Enjoy !
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APPLE CIDER BRINED TURKEY
Courtesy Of Marlene Rausch
4 gal. Apple cider
4 oz. Kosher Salt
1 ea. Onion (diced)
2 ea. Heads Garlic split
4 oz. fresh ginger, chopped
3 pcs. Star Anise
4 bay leaves
4 ea. Oranges quartered
Method (In a large stock pot):
Sautee the onion, garlic, ginger, and anise together in a little
canola oil, until lightly browned. Add the bay leaves and the
oranges. Sautee another 2-3 min. Add the cider and the Kosher
salt. Bring to a simmer for 1 minute. Remove from heat, transfer
to another container and chill completly (use an Ice bath if
possible).
Rinse and dry bird. Place bird in a large vessel to marinate
in. Pour the well chilled brine over the bird and turn to coat
well. Place a weighted plate or something of the sort over the
bird to keep it immersed. Cover and refrigerate while
marinating. Turn the bird daily. Marinate a minimum of 48 hours.
Reserve some of the brine to baste with if you like.
Proceed with roasting as usual ( I like to start with the
breast side down).
I made this much brine to marinate (2) 14# birds.
I highly reccomend this brine and recieved rave reviews with
it last year. I will do it again this year. Please let me know
how it turned out for you !
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*** Zippy Smoked Chicken***
Here's a little hopped-up brine that I did for 6 chickens
yesterday. Smoked at 230 for 3 1/2 hr .... was scrumptious. Did
with hickory. Fishing time is here now and the boy and his
friend caught a few brookys threw them in the brine after the
chickens came out. Grilled them ...and they were outstanding.
Brined the chickens 14 hrs.
Chicken Brine
5 gal water
4 cups salt
4 heaping tsp garlic powder
4 heaping tsp onion powder
3/4 bottle liquid smoke (just do it)
1 1/4 cup packed brown sugar
3 tbl oregano
4 heaping tsp black pepper
1 tsp caynenne
1/2 cup olive oil
5 bay leaves
4 heaping tbl pickling spice
1/2 26oz can whole jalepeno plus juice
(snaped jalepenos in half)
3 tsp celery salt
Put all the dry spices in warm water for half hour or so.
Then place chicken in brine for appropriate time.
Wash chicken thoroughly afterwards
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ONE LAST RECIPE
Karen Green wrote:
*I think* that (other than the smoking, if course) the big
flavor enhancer is injecting the chicken with spiced beer the
night before. Whaddaya think?
kg
Now you're talking. But consider this; A marinade only
penetrates 1/4" into meat. So that means a lot of poking.
If marinaded too long, the acid makes the texture mushy. A
marinade, BTW, has oil, acid, and spices. The way to get the
flavor into the meat is brining because the as the salt is
absorbed, it brings in the flavors from the brine.
A brine is salt, water, and spices.
Funny. As a beer judge and homebrewer, I am not big on beer
marinades. They end up reminding me of a garbage can. (I think
that may be acetaldehyde, but that's another story.) Dan Gill's
turkey brine is superb. My favorite brine follows. I have used
it on chicken, turkey, duck, and venison. Just brine for a few
hours if smoking. The pastrami is excellent, BTW.
Plain old water (1 gal) and salt (3/4 cup) is also excellent.
Duck Pastrami
Recipe By Emeril Lagasse
1 tablespoon black peppercorns
3 teaspoons dried thyme
3 bay leaves - crushed
1 teaspoon whole cloves
2 tablespoons garlic - minced
1 teaspoon whole juniper berries
1/3 cup crushed juniper berries
4 cups water
1/2 cup light brown sugar - packed
1/2 cup kosher salt
1 duck breast, boneless, split ~2.25 lbs
1/4 cup coarsely ground pepper
In a small mixing bowl, combine the peppercorns, thyme, bay
leaves, cloves, garlic, and whole juniper berries. In a
saucepan, over medium heat, combine the water, brown sugar and
salt. Bring to a boil and stir to dissolve the sugar and salt.
Remove from the heat and add dry spice mixture and steep for 1
hour. Place the duck breast in a glass or plastic container.
Pour the seasoned brine to cover the breasts completely. Cover
and refrigerate for 48 hours, turning the breasts a couple of
times. Remove the duck breasts from the brine and rinse
thoroughly with cool water. Pat dry with a towel. Preheat the
oven (smoker) to 250 degrees. Combine the crushed juniper
berries and ground black pepper in a small bowl. Using the palm
and heel of your hands, press 2/3 of the berry and pepper
mixture into the underside of the breasts. Press the remaining
mixture onto the skin side. Place the breasts, skin side down,
on a rack in a roasting pan in smoker) and roast for 1 hour.
Remove and let cool for 30 minutes. Wrap the breasts tightly in
plastic wrap and place in an airtight container. Store in the
refrigerator for at least 1 week before using. To serve, remove
the meat and slice thin.
He serves this on french bread with provolone, mustard and
onion marmalade.
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Dan's Chicken Marinade
Recipe By Our Own Dan Gill !
ginger ale
vinegar
ginger
garlic powder
salt
turmeric
hot sauce
cayenne powder
Old Bay seasoning
For chicken, I use a marinade and mop based on ginger ale and
vinegar with ginger, garlic powder, salt, tumeric, hot sauce,
cayenne powder, and Old Bay for flavor. These are my standard
and favorite spices but I also look through the cabinet to
see if anything else sounds good at the time. No
measurements - I just pour in what I think is right for the
amount of chicken. When the mixture passes the smell and taste
test, I dump in the chicken. After the chicken has marinated, I
boil the liguid (for safety) and use it as a mop.
