Poultry & Pork Brine

Name: Poultry & Pork Brine
Ingredients: 4 ltr cold Water; 125 g Salt; 100 g Caster Sugar; 100 g Light Brown Sugar; 150 ml Soy Sauce; 100 ml Cider Vinegar; 50 g Runny Honey; 1 Orange Sliced; 1 Lemon Sliced; 3 tbsp Ground Black Pepper; 1 tbsp Garlic Granules; 1 tsp Allspice

Poultry & Pork Brine

I’ve used this recipe for years and it has never let me down. It produces delicately flavoured moist tender poultry … it also works really well with pork.

I’ve used this recipe for years and it has never let me down. It produces delicately flavoured moist tender poultry … it also works really well with pork.

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Ingredients

4 ltr cold Water
125 g Salt
100 g Caster Sugar
100 g Light Brown Sugar
150 ml Soy Sauce
100 ml Cider Vinegar
50 g Runny Honey
1 Orange Sliced
1 Lemon Sliced
3 tbsp Ground Black Pepper
1 tbsp Garlic Granules
1 tsp Allspice

Instructions

Mix all of the above ingredients in a large plastic bucket or food quality non-metallic container (until sugars and salt are dissolved).
Put the meat in the brine and cover (ensure it is submerged). Place in fridge overnight (or for up to 24 hours). Don’t brine for longer than 24 hours or the meat can become mushy.
Before cooking, drain the meat and leave to dry for around an hour (or pat dry with paper towels).
Cook as usual, or follow one of my other recipes.
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