Tuesday, April 3, 2012

Homemade Brine

Just the other day, I was thinking about brining meat to smoke for Easter.

A friends of mine gave me an attractive jar of brining spices which had a $17 price tag on it. YIKES. This was a great treat but not an every day thing that I would buy.
Here is a brine recipe that is a lot less expensive and can be used to wet or dry brine. I’ve tried it on both and the results are magnificent. From this recipe, you can add your own favorite ingredients.

I’m excited to use this in combination with the new smoker I ordered so stay tuned.

Bon Appetit!

2 Cups Sea Salt
1 Cup Brown Sugar
1 Cup White Sugar
2 Tbsp. Lemon Peel
2 Bay Leaves
Dash Cane Sugar
2 Tbsp Orange Peel
2 Tbsp Thyme
2 Tbsp Sage
2 Tbsp Rosemary
2 Tbsp Pink, Green and Black Peppercorns

Combine 3 cups of boiling water to the mixture above. When sugar is dissolved add this to 3 gallons of cold tap water.

Place meat in brine mixture. Refrigerate and brine meat for at least 12 hours.