boil and add the salt and sugar and allow
Mix brine together well with a whisk.<
ntend to brine.
Add all the ingredients and stir for a
ff heat and let the brine cool completely.
Place a
o a rolling boil. Add salt, honey and sugar, stirring until
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.
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.
our.
Marinate fish in brine for 12-24 hours, stirring or
ater, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange
ot big enough - for the turkey in its brine. Our solution is
boil. Add the sugar, salt and spices, then stir until
make up additional amounts of brine if needed until meat is
arge pot combine water, vinegar, salt, alum and sugar to warm
he apple juice, water, and salt in a large stock pan
br>Boil for 1 minute, stirring to dissolve the salt.
Remove
o dissolve salt & sugar. Let brine stand to cool & infuse for at least
ishy smell!) Soak for 3 days to remove the salt. Turn the
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 :).
salt, soy sauce, and olive oil. Stir thoroughly. This makes enough brine for
Add sugar & salt to 1.5 cup of