Sometimes Mr. Marinade bores me and I want to hang out with someone a little more exciting. That’s when I go out with Mr. Brine. He’s actually nothing more than a salt solution but he can add a lot of flavor fun. The type of protein you are making – pork, turkey, fish – and its size, will determine how long you let it brine, but if you’re new to Mr. Brine, you need to give him a chance.
* Our standard brine is a ½ cup of salt for 5 cups of boiling liquid, plus 5 cups of cold water for a total of 10 cups.
* You can add any flavorings you want - spices, herbs, vinegars and sweeteners.
- Water - 10 cups
- Kosher Salt - ½ cup
- Protein - anything you want
- Additives - anything you want
- Measuring Cup
- Dutch Oven - medium
- Wooden Spoon
- Get all your ingredients together.
- Pour 5 cups of water into your dutch oven and put it on high heat.
- When it comes to a boil, add all your other ingredients, except your protein.
- Let it boil for 3 minutes and and stir well to dissolve the salt & sugar.
- Then remove the dutch oven from the heat and pour in 5 cups of ice cold water.
- Let the brine cool completely (this can take over 45 minutes).
- Add your protein, shoes or whatever you're brining to the dutch oven, cover and put it in the fridge.
- That's it! You should brine for at least an hour or up to 2 days.
* Our staple flavorings are usually some combination of white wine or rice wine vinegar, white sugar, sage, thyme, bay leaf, caraway, coriander, peppercorns, red pepper flakes and mustard powder. To name a few.
* You can brine something small, like scallops, but do it only for a little bit - like 10 minutes. We recommend sticking to mostly pork, turkey and other game (duck, pheasant, etc.) when you brine and do it for at least an hour.