Barb L said:What do you brine in ? Thanks for the info.
Hi barb,
This is what I do (for pork & chicken):
1 Qt vegetable stock, chilled
1/2 cup kosher salt
1/2 C dark brown sugar
1 tsp black peppercorns
2 bay leaves
1 Qt orange juice, chilled
2 Qt of ice and some water (total volume of 2 Qt)
In a pot bring 2 C of the stock, salt, sugar, peppercorns and bay leaves just to a boil. Stir to dissolve sugar and salt. Add remaining stock, orange juice, and 2 quarts ice water, and pour into a 2-gallon bucket. When mixture has cooled to below 40F, add the meat and place bucket in a cool place. Let brine for at least 8 hours and up to 48 hours. (You can freeze in portions with the brine at this point. Use ziplock bags.)
Remove meat from the brine, pat dry with paper towels (don't rinse!), and cook as desired.