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BASIC CITRUS BRINE
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Source: TOM CRABTREE
| ZEST AND JUICE OF 3 ORANGES (EST. 1 CUP) ZEST AND JUICE OF 3 LEMONS (EST. 2/3 CUP) ZEST AND JUICE OF 3 LIMES (1/3 CUP) | |
| 5 QUARTS | WATER |
| 1 CUP | KOSHER SALT |
| 3/4 CUP | PACKED LIGHT BROWN SUGAR |
| CHICKEN WINGS THIGHTS, LEGS, OR WHOLE CHICKEN --8 TO 12 HOURS | |
| PORK SHOULDER, RIBS --------8 TO 12 HOURS | |
| PORK TENDERLOIN, CHOPS----6 TO 8 HOURS | |
SAUCEPAN COBINE THE ORANGE, LEMON AND LIME ZEST AND JUICE AND BRING TO A BOIL.
DECREASE HEAT AND LET SIMMER AND REDUCE TO 1 CUP.
BRING 1 QUART WATER TO A BOIL AND ADD THE CITRUS REDUCTION, SALT AND SUGAR AND STIRRING TO DISSOLVE.
REMOVE FROM HEAT AND ADD THE REMAING 4 QUARTS WATER AND LET MIXTURE COOL TO ROOM TEMPERATURE AND REFRIGERATE TO 40*.
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