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Basic Meat Brine


1 quart water
4 tablespoons sugar
3 tablespoons kosher salt
1 tablespoon black pepper
1 teaspoon thyme
2 teaspoons oregano
4 bay leaves; crumbled (4 to 5)
4 cloves garlic; smashed
2 tablespoons vinegar

Heat the water and add the remaining ingredients. Bring to a low simmer, stir a few times and remove from the heat. Let cool. That's the brine. How to use it? One very easy way is a gallon freezer bag. Put the meat in the bag and pour the cooled brine over it. Squeeze out much of the air, put the bag in a container and refrigerate. Just in case of leaks. Chicken pieces benefit from the juice of a lemon and a tablespoon of rubbed sage added to the brine. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "Nutting, Stacey" on Aug 3, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : This much brine will take care of a 3 or 4 pound piece of pork loin, a chicken (or chicken pieces), a 3 or 4 pound beef, lamb or veal roast. How long to leave the meats in the brine? Depends. For poultry, at least 24 hours. Up to about 36 hours. Roasts benefit from 3 days or more.

Yield: 0 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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