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Brining Meats

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Category: Cooking, Flavor and Spice

Brining meat is a technique that's gained popularity in recent years, and is a can't-miss way to serve juicy, delicious slices of chicken, turkey or pork every time. Using this technique, you can also deliver flavors deep into the meat by adding spices, herbs and other flavorings to your brine. You'll be amazed by what salt, sugar and a soak can do to make all of your pork and poultry taste better. So long, dry pork chops! See you later, dry turkey! They're history with Curtis Stone's tasty trade secret.

Step 1: Grab a Bowl
In a bowl pour in 1/2 gallon of water. Add 1/2 cup of salt and 1/2 cup of brown sugar. Mix around.

Step 2: Bruise Your Herbs
Get some rosemary, thyme whatever you think will go well with the meat your brining. Be sure to bruise your herbs by banging them with the flat side of your knife, this releases the flavor. Add them to water.

Step 3: Apple Juice
Add apple juice or juices work well and peppercorns and again whatever flavors you think will work well.

Step 4: Brine Your Meat
Put your meat into the brine and let it sit for an hour or so-- the longer it is in, the more intense the flavor will be.

Step 5: Grill
Remove the meat from the brine and gently pat with paper towel. Grill away!

Items You'll Need for this GMC Trade Secret

  • 1/2 cup Brown Sugar
  • 1 cup Salt
  • 1 cup Apple Juice (Fruit Juice)
  • 1/2 gallon Water
  • 1 tablespoon Peppercorns

More Trade Secrets

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2 Comments

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Maire!

Spellcheck anyone? Punctuation?

June 03 2012 at 1:54 PM Report abuse rate up rate down Reply
biscuitbabe2

hi

September 02 2011 at 2:53 PM Report abuse rate up rate down Reply

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