Monday, 11 November 2013

Maple Brine

Maple Brine


2-3 Liters of water
1 Cup brown sugar
1/2 Cup Maple syrup
1/2-3/4 Cup Sea salt
4-6 Cloves garlic, peeled and chopped
6-8 Bay leaves
3 Sprigs of thyme leaves, or 2 Tablespoons dried
1/2 Tablespoon whole pepper corns


In a large stainless steel bowl, whisk together the water, brown sugar, maple syrup and sea salt until pretty much all the salt has dissolved. Stir in the cloves of garlic, bay leaves, thyme leaves and pepper corns. Add the pork or chicken to the brine.

Let sit at least 1 hour in the fridge, or over night.

Remove pork or chicken from the brine before starting to cook it, pat dry with paper towels and then cook as desired.



This is another quick to overnight brine for either chicken or pork. I really love it, it has more herbs and flavors on the go and really adds a great flavor to pork or chicken, and helps make everything really tender and juicy.

Basically just soak the chicken or pork in this brine mixture for about an hour, or over night. Remove the chicken or pork from the brine, pat dry and then cook however you like. It's really awesome to use if you are having a dinner party because it helps prevent chicken and pork form drying out if you need to wait for guests to arrive or something else to finish cooking.

No comments:

Post a Comment