Easy Brine Recipes Real Simple. Want to lock in moisture and add deep, complex flavor to your meats Experiment with brining, a simple technique that involves marinating your ingredients in a mixture of salt, water, and oftentimes other spices or flavoring agents. To get started, read these tips and tricks on how to brine properly. Brine naturally occurs on Earths surface salt lakes, crust, and within brine pools on ocean bottom. Diets To Lose Weight on this page. Highconcentration brine lakes typically emerge due to evaporation of ground saline water on high ambient temperatures. Then, try the recipes below for pork and lamb. Basic Flavor Brine. Courtesy of The Great Meat Cookbook by Bruce Aidells 4. Makes enough for 4 pork chops for larger cuts, such as pork loin roasts, double or triple the recipe. Ingredients. 3 cups water cup salt cup firmly packed light brown sugar. Directions. Stir together the water, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 4. F or lower. Place 4 pork chops in a zipper lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days. Caribbean Flavor Brine. Courtesy of The Great Meat Cookbook by Bruce Aidells 4. Makes enough for 4 pork chops for larger cuts, such as pork loin roasts, double or triple the recipe. Salt Brine For Turkey RecipeBy using smaller quantities of salt mixed with other spices and herbs, brining can permeate meat with flavor. The chemistry behind brining is actually pretty simple. The traditional brine is made from a ratio of 1 cup of salt to 1 gallon of water. This is based on table salt. So we want 10 ounces of salt by weight per gallon of water. Marinating meat in a salt water solution leads to juicy, flavorful results. Here, find 7 easy brine recipes for both classic and creative dishes. Make a flavored brine with garlic powder and ground black pepper or other seasonings. Add 1 cup 227 grams of salt, 1 cup of white sugar, 4 tablespoons 60 grams of. Ingredients. 2 cups water cup dark rum. Worcestershire sauce. Directions. Stir together the water and any other liquid ingredients, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 4. F or lower. Place 4 pork chops in a zipper lock bag. Pour in the flavor brine and seal the bag. Salt Brined Turkey' title='Salt Brined Turkey' />Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days. Kentucky Flavor Brine. Courtesy of The Great Meat Cookbook by Bruce Aidells 4. Makes enough for 4 pork chops for larger cuts, such as pork loin roasts, double or triple the recipe. Ingredients. 2 cups water cup bourbon cup salt. Steens Pure Cane Syrup, or unsulfured molasses. Worcestershire sauce. Directions Stir together the water and any other liquid ingredients, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 4. F or lower. Place 4 pork chops in a zipper lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days. Stout and Malt Flavor Brine. Courtesy of The Great Meat Cookbook by Bruce Aidells 4. Makes enough for 4 pork chops for larger cuts, such as pork loin roasts, double or triple the recipe. Ingredients. 2 cups water cup Guinness or other stout cup salt. Salt Brine PicklesA. Steak Sauce. Directions. Stir together the water and any other liquid ingredients, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 4. F or lower. Place 4 pork chops in a zipper lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days. Turkish Flavor Brine. Courtesy of The Great Meat Cookbook by Bruce Aidells 4. Makes enough for 4 pork chops for larger cuts, such as pork loin roasts, double or triple the recipe. Ingredients. 3 cups water cup salt. Directions. Stir together the water and any other liquid ingredients, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 4. F or lower. Place 4 pork chops in a zipper lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days. Lamb Pot Roast. Courtesy of Chef Instructor Chris Gesualdi, Institute of Culinary Education, New York City. Serves 4. Basic Brine Ingredients. Directions. Bring all ingredients together in a large pot. Bring to a boil over high heat. Cool, and then brine the lamb overnight. Pot Roast Ingredients. Directions. Preheat the oven to 3. F. Pat the meat dry. Heat the canola oil over medium heat brown the meat well on all sides and reserve. Add the onion, carrot and celery and a pinch of salt. Caramelize slightly. Add the garlic, and cook another 1. Add the sachet, wine and stock and optional tomato sauce. Bring to a boil, cover, and cook in a 3. F oven or an oven that will maintain a simmer. Cook until tender, about 2 hours. Ways to Make a Basic Brine. Edit Article. Three Methods Basic Brine. Flavored Brine. Brining the Meat. Community Q ACooking dries meat by about 3. You can make moist, flavorful meats that lose as little 1. The salt in the water changes the meat so it draws in brine and retains moisture while cooking. Brining works best on low fat meats like chicken, turkey and lean pork, as most cuts of red meat are fatty and dont need brining.