Brine - works great for chicken or pork.
1/2 gal water (64oz)
1/2 cup kosher salt
½ cup white or cider vinegar
½ cup granulated sugar
½ cup soy sauce
1 TBSP. pickling spice
1 tsp. Cajun seasoning
1 tsp. black pepper
In a large stock pot, bring all ingredients to a boil for 5 min. Remove from heat and let cool to room temp. In a large container or bucket submerge the chicken (whole, pieces, boneless breast) and place in the refrigerator covered. 6hrs – 24hrs for larger bone-in pieces and only up to 2 hours for boneless.
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