BASIC BRINE FOR PORK AND POULTRY
Nb persons: 8
Yield: 2
Preparation time:
Total time:
Source: Tom Crabtree
| 2 QUARTS | WATER |
| 1 CUP | CHOPPED SWEET ONION |
| 4 TO 6 CLOVES | GARLIC, CHOPPED |
| 1/2 CUP | KOSHER SALT |
| 1/2 CUP | FIRMLY PACKED DARD BROWN SUGAR |
| 1 TABLESPOON | FRESH THYME |
| 1 TABLESPOON | FRESH ROSEMARY. CHOPPED |
| 1/4 CUP | GROUND BLACK PEPPER |
| 1 TEASPOON | HOT PAPRIKA |
| 1 TEASPOON | CUMMIN SEEDS |
| 3 OR 4 | BAY LEAVES |
| Chicken Breast-----------------6 hours | |
| Pork Tenderkoin, chops -----6 t0 8 hours | |
| Pork Shoulder, baby back ribs----8 to 12 hours | |
PLACE ONE CUP WATER, ONIONS AND GARLIC IN BLENDER AND PROCESS
LARGE SAUCEPAN OVER MED. HIGH HEAT, COMBINE THE REMAING WATER (7 CUPS), ONION
MIXTURE, SALT , BROWN SUGAR, THYME, ROSEMARY, PEPPER, PAPRIKA, CUMINSEEDS AND BAY LEAVES AND BRIENG TO A BOIL FOR 10 MIN. DECREASE THE HEAT TO SIMMER FOR 30 MIN.
REMOVE FORM HEAT AND LET COOL TO ROOM TEMPERATURE, THEN REFRIGERATE TO 40* BEFORE ADDONG THE FOOD.
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