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| This really, really, really simple brine will add a lot of moisture to meats and reduce the cooking time. We use this for most cuts of pork and chicken that are destined for the grill or smoker: |
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| 1 cup |
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Kosher salt |
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| 1/2 cup |
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white sugar |
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| 1/2 cup |
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brown sugar |
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Several grinds of fresh black pepper |
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Combine all ingredients in a large pot with 1 gallon of water. Bring to a boil to dissolve the salt and sugars. Remove from heat, let mixture come to room temperature, then refrigerate to 40°F. |
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In a large non-reactive container, cover the meat with the brine. Use a heavy weight to keep the meat submerged if necessary. Refrigerate about 1 hour per pound of meat, but not more than overnight. Rinse meat well in cold water and pat dry before cooking. |
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