Brining Directions

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Ingredients:

Instructions:

TURKEY & POULTRY Pour BRINE TIME blend into a sturdy 2-gallon bucket or pot. Add 4 cups boiling water and stir to dissolve the salt. Let cool to room temperature. Add 12 cups cold water (2 to 4 cups wine, juice, cider, or bourbon may replace part of the water). Add poultry of choice and submerge completely in the brine, using a plate as a weight if necessary. Refrigerate. Chicken breasts should be brined for 2 hours, chicken parts 3 hours, whole chicken 12 hours, turkey beast 12 to 16 hours, and a whole turkey 24 hours. Remove meat from brine (discard brine). Rinse and pat dry. Grill or roast the meat until done. BRINE TIME will reward you with some of the juiciest and most flavorful chicken or turkey you've ever tasted! FISH & SHRIMP Pour BRINE TIME blend into a sturdy 2-gallon bucket or pot. Add 4 cups boiling water and stir to dissolve the salt. Let cool to room temperature. Add 12 cups cold water (2 to 4 cups white wine or citrus juice may replace part of the water). Add fish or shrimp or choice and submerge completely in the brine, using a plate as a weight if necessary. Refrigerate. Shrimp and thin fish fillets should be brined for 30 to 45 minutes. Thick fish steaks should be brined for 1 hour. Use half the contents of the jar and half the liquid if brining under 3 lbs. of seafood. Remove seafood from brine (discard brine). Rinse and pat dry. Grill according to a favorite recipe. BRINE TIME will reward you with some of the moistest and most flavorful seafood you've ever tasted! PORK Pour BRINE TIME blend into a sturdy 2-gallon bucket or pot. Add 4 cups boiling water and stir to completely dissolve the salt. Let cool to room temperature. Add 12 cups cold water (2 to 4 cups wine, juice, cider, or bourbon may replace part of the water). Add the pork cut of choice and submerge completely in the brine, using a plate as a weight if necessary. Refrigerate. A six-pound boneless pork loin should be brined 24 to 48 hours, while center-cut pork chops and pork tenderloins take 12 hours. Remove meat from brine (discard brine). Rinse and pat dry. Grill or roast the pork until done. BRINE TIME will reward you with some of the most succulent and flavorful pork you've ever tasted!

You May Also Like…

0 Comments

Submit a Comment