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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 quarts water 1/2 water, 1/2 ice to be used to cool brine
- 2 quarts apple juice
- 1/2 cup kosher salt
- 1 cup dark brown sugar packed
- 4-6 bay leaves
- 1/4 to 1/2 cup rub or spice blend to match your meat
- 1 tablespoons juniper berries crushed
- 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
1. 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.
