old turkey) bring all the brine ingredients but turkey to boil
or shake up to dissolve brine the sugar & salt.
Put
nutes (partly covered). Allow brine to cool completely.
Rinse
Day before serving. Mix the brine ingredients in a very large
I first butterfly roast, leaving 1\" so it stays connected and flat. I then brine pork for about 3 hours (see brine recipes - I used everyday brine using water, sugar and kosher salt).
Remove from brine and place in ziploc with the teriyaki. place in fridge 24-48 hours.
get charcoals ashy on grill and place pork on it covered for 18 minutes. Flip and cook approximately 10 more minutes.
Remove onto plate and rest 5-10 minutes. I cut into 1-2\" thick slices.
little of the reserved brine (about a teaspoon at a
very other layer. Make the brine with the 5 cups water
ock bag. Add the cooled brine and press baggie to remove
For the Brine:
Mix all brine ingredients in a large pot
ust be submerged) and 1 Brine injector (preferred), or a large
boil. Then remove the brine from the heat, cool to
very pretty).
Pour brine over veggies then let cool
rom heat.
Allow the brine to cool completely.
Wash
he hens.
Make Master Brine if using.
Rinse hens
br>Make the Brine: You will need enough brine to cover the
Mix all ingredients together.
Store in ziploc.
Follow directions in other recipes for use.
or 5 minutes. Leave the brine to cool.
Clean a
o absorb the brine properly.
For the brine: in a large
ong).
To make the brine, combine distilled vinegar with all
tir together ingredients in First Brine, making sure salt is dissolved