HOW TO MAKE BRINE FOR PORK RECIPES

BASIC PORK BRINE RECIPE | ALLRECIPES

Basic Pork Brine Recipe | Allrecipes image

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Provided by JulieG

Categories Side Dish Sauces and Condiments Brines

Total Time 10 minutes

Prep Time 10 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Steps:

Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Nutrition Facts : Calories 85.4 calories, CarbohydrateContent 22 g, ProteinContent 0.1 g, SodiumContent 1159.8 mg, SugarContent 21.4 g

BRINED PORK ROAST RECIPE - FOOD.COM

Brined Pork Roast Recipe - Food.com image

Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!

Total Time 12 hours 5 minutes

Prep Time 12 hours

Cook Time 5 minutes

Yield 1 brine solution for roast

Number Of Ingredients 10

Ingredients

2 quarts water or 2 quarts apple juice
1/3 cup kosher salt (coarse grain)
1/4 cup granulated sugar or 1/4 cup brown sugar
1 teaspoon thyme
3 bay leaves
5 whole cloves
10 juniper berries, crushed (optional)
1 teaspoon anise seed
1 teaspoon black peppercorns, crushed
1 pork roast, any size

Steps:

Combine all ingredients in a saucepan.
Bring to a boil, reduce heat, and simmer gently for 15 minutes.
Cool to room temperature.
Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
Allow the roast to rest for 20 minutes before carving.
(Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.

Nutrition Facts : Calories 201.5, FatContent 0.4, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 37725.1, CarbohydrateContent 51.3, FiberContent 0.4, SugarContent 50, ProteinContent 0.4

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BRINED PORK LOIN ROAST RECIPE - FOOD.COM

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I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.

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Reviews 2.5
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