Wet Brine

"We brine our chicken because it helps condition the meat," Tom advises. "A short brine doesn't impart flavor; it is more for cleaning the meat. It draws out the blood. An overnight brine will impart flavor."

  • Prep Time: 30 minutes minutes
  • Yield: 0 Servings
  • 1 gallon water
  • ½ cup apple cider vinegar
  • 1 cup kosher salt
  • ½ cup sugar
  • 10 cloves
  • 1 tbsp crushed juniper berries
  • 6 fresh sprigs thyme
  • 6 bay leaves
  • 2 tbsp crushed dried red pepper
  • ½ cup chopped fresh parsley
  • 1 tbsp whole allspice
  • 2 tbsp black pepper
  • Heat the water. Add the salt, sugar, vinegar, cloves, juniper berries, thyme, bay leaves, red pepper, parsley, allspice, and pepper. Stir until the salt and sugar are dissolved. Marinate the pork loin for at least 1 hour before you drain and cook.

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