The Brining Thread!

YeOldeStonecat

New member
I started doing this a couple of years ago, after seeing it pushed hard by The Food Network for Thanksgiving Turkey. I've moved onto doing it with chickens, game hens, and pork loins..sometimes chops too.

IMO, it's great. Helps keep the meat juicy, and it imparts some flavor..such as needed with todays increasingly bland pork.

For pork, I love mixing in apple cider...so I'll have stock, white wine, and apple cider..besides the other flavors such as sage, pepper, garlic, sea salt, etc.
 
Top