This basic wet brining recipe is useful for all forms of poultry as well as pork, in certain situations. Its fairly mellow and used properly should not over power your protein’s final taste, while still keeping your meat juicy and flavorful. This is especially useful on those lean cuts that tend to dry out easy.
- 1 gallon water
- 3/4 cup table salt
- 2/3 cup brown sugar
- 3/4 cup soy sauce
- 1/4 cup olive oil
- 1 lemon
- Fill stock pot with one gallon of water and heat on stovetop until just short of boil, and then turn off stove.
- Stir in salt until it dissolves
- Stir in sugar, and keep stirring until it dissolves, don’t let chunks settle on bottom, as they may burn
- Add in the soy sauce, olive oil, and the fresh juice of the lemon into the pot and then stir.
- Allow to cool to room temp before placing any meat in brine. Keep in fridge until you intend to use, up to 7 days.
Reblogged this on Crackling Pork Rinds.