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Pork or Poultry Brine

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Anthony Henderson

"A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey."
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1 h 40 m servings 55 cals
Original recipe yields 20 servings

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  1. Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
  2. Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
  3. Strain brine into a separate food-safe container.


  • Cook's Notes:
  • I always prepare mine a day or two ahead of time so it has time to cool without having to add ice to speed the process. Ice will thin it out.
  • I have used this exact recipe many times for grilling ribs and pork shoulder low and slow. I always add a rub and mop with BBQ sauce while it cooks, and it comes out juicy and flavorful every time.
  • Pierce the meat in various locations prior to adding to brine to allow for better absorption.
  • Brine chicken, pork, or turkey in refrigerator for 8 to 12 hours; rinse thoroughly and pat dry before rubbing or injecting as you normally would in preparing for cooking.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine ingredients consumed will vary.

Nutrition Facts

Per Serving: 55 calories; 0.1 g fat; 14.5 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 6854 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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