Brines are a fantastic tool in the kitchen that isn’t used as much as it should be. It’s a great way to add flavor and moisture to your meat.
- 1 gallon water
- 1 cup salt
- 1/4 cup sugar
- 4 Bay Leaves
- 4 Garlic Clove
- 1 Bunch of fresh Thyme
Take and add all dry seasonings to water and whisk until combined. (you can boil water and salt and sugar, just make sure the liquid is completely cooled before you place meat in). This is a standard brine.
Now when I brine anything (mainly chicken and pork) you never want to use ground meats. It’s made for bigger cuts of meat, any piece of the chicken and pork. The size of the piece of meat will dictate how long you brine the meat for. For example, wings and chicken pieces I like to keep in it for a least 24 hours. The smaller the cut obviously it would be a shorter time. For example, a thin cut pork chop wouldn’t go longer than 4-6 hours.