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1/4 gal. Water
4 tbs. Sugar
3 tbs. Kosher Salt
1 tbs. Black Pepper
1 tsp. Thyme
2 tsp. Oregano
4 whole Bay Leaf
4 clove Garlic -- smashed
2 tbs. Vinegar
Heat the water and add the remaining ingredients. Bring to a low simmer, stir a few times and remove from the heat. Let cool. That's the brine. How to use it? One very easy way is a gallon freezer bag. Put the meat in the bag and pour the cooled brine over it. Squeeze out much of the air, put the bag in a container and refrigerate. Just in case of leaks. Chicken pieces benefit from the juice of a lemon and a tablespoon of rubbed sage added to the brine.
4 tbs. Sugar
3 tbs. Kosher Salt
1 tbs. Black Pepper
1 tsp. Thyme
2 tsp. Oregano
4 whole Bay Leaf
4 clove Garlic -- smashed
2 tbs. Vinegar
Heat the water and add the remaining ingredients. Bring to a low simmer, stir a few times and remove from the heat. Let cool. That's the brine. How to use it? One very easy way is a gallon freezer bag. Put the meat in the bag and pour the cooled brine over it. Squeeze out much of the air, put the bag in a container and refrigerate. Just in case of leaks. Chicken pieces benefit from the juice of a lemon and a tablespoon of rubbed sage added to the brine.
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