Thursday, April 10, 2014

Brine... for Pulled Pork and Ribs.

Bagged and in a bowl, sucking up the goodness while in my fridge.
There are a ton of varieties of brines for smoking and slow roasting meat, whether it be pork, chicken, or whatever. Everyone has their own flavors that they want to generate, as do I. The difference is... I like to share. It's simple and flexible, depending on what you want to add. 

Just remember... try to avoid to much acid, as it can destroy the meat over the brining period. Also, whatever you put in will add its own flavor. Be sure you're comfortable with what you put in. Lastly - I recommend using Kosher salt, as it has no additives.

For the brine:
1 can of beer (your choice, I used Molsen Dry)
1 1/2 cups chicken broth
1 cup unsweetened orange juice
1/2 cup Kosher salt
1/2 cup brown sugar
3 tbsp Ed's Rub
2-3 bay leaves (depending on size)

Equipment recommended - vacuum sealer (makes it easiest to rotate meat in brine.)

If a sealer is used - create a bag big enough to hold the meat plus 4".  Other items you could use: a pot that can hold meat and brine, large freezer bags.

Mix the first six ingredients together until salt and sugar dissolve. Place meat in container of choice, pour brine over it, and add bay leaves. If meat is in a pot, keep it submerged by placing a small plate or two on it. 

(Also, you can add other herbs, such as fresh rosemary, summer savory, and sage, depending on your taste.)

Brine for at LEAST eight hours, although I recommend a full 24. Remove meat and pat lightly to remove excess brine.

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