Nov 23, 2004 #1 Raine Executive Chef Joined Jun 3, 2004 Messages 3,549 Location NC I used a simple brown sugar/kosher salt brine in relatively light proportions, 1/3-cup brown sugar and 1/3-cup kosher salt (mortons) to each gallon of water. Liquid was 3-parts water, 1-part buttermilk. Brine for 12-hours.
I used a simple brown sugar/kosher salt brine in relatively light proportions, 1/3-cup brown sugar and 1/3-cup kosher salt (mortons) to each gallon of water. Liquid was 3-parts water, 1-part buttermilk. Brine for 12-hours.