nd simmer for 15-20 minutes (partly covered). Allow brine to cool
ool. Place the meat (except for whole birds) into a one
very pretty).
Pour brine over veggies then let cool
Boil brine and add to stuffed peppers (core and remove seeds and membrane, stuff with cabbage or hot dog) in quart jars to within 1/2 inch from top.
Can as usual with hot lids and bands. Add to hot water bath just until boil and remove for jars to seal. **she doesn't hot water bath, says hot jars, brine, lids, seal without water bath, but I know that some zaar folk will give me the lecture on safety and usda recommendations :).
ntend to brine.
Add all the ingredients and stir for a
ff heat and let the brine cool completely.
Place a
our.
Marinate fish in brine for 12-24 hours, stirring or
nd allspice berries. Let simmer for 10 minutes. Turn off heat
Combine all ingredients in a glass or non-reactive bowl.
Filet Salmon or Trout and cut into desired pieces.
Pour the brine into a freezer bag and add fish.
Remove air, seal and place in the fridge, turning every so often.
Brine for at least 8 hours, up to 24 hours.
Remove from brine, rinse, pat dry and now you are ready to smoke.
Mix brine together well with a whisk.<
Mix cold water, salt and sugar and stir to dissolve.
In a non-reactive container, immerse food in brine, seal and refrigerate.
Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
WILL NOT WORK IF MEAT IS FROZEN.
Soak meat in sauces for 20 minutes and drain.
Cook at 150\u00b0 for 12 hours.
y before serving. Mix the brine ingredients in a very large
Cut meat into strips.
oom to absorb the brine properly.
For the brine: in a large
ersion that worked well for us. I brine for 24 hours. Heat your
rom heat.
Allow the brine to cool completely.
Wash
d boil hard for 5 minutes. Leave the brine to cool.
Layer the eggs with the onion in a 2 quart jar to within 1\" of the top. Put all the brine ingredients (except spice bag) in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
Make sure the eggs are completely covered.
Mix salt with water and stir to dissolve salt.
Cut up Chicken, brine for 8-12 hours.
Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).
Whole turkey, brine 24-48 hours.
Pork Chops or Pork Steaks, brine for 2 hours.
Pork Loin, brine for 8 to 24 hour.
Pork Butt or Shoulder, brine for 24 hours.
Mix enough brine to cover the meat completely.
To brine use plastic bag or non-reactive bowl or pot.
Store in refrigerator for the specified time.