A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.
Ingredients
- water, as needed:
- carrots: 3 piece (sliced)
- stalks celery: 3 piece (sliced)
- onions: 2 piece (sliced)
- ½ cups kosher salt: 1 piece
- brown sugar: 1 cup
- lemons: 2 piece (sliced)
- green bell pepper: 1 piece (sliced)
- garlic: 6 clove (chopped)
Metric Conversion
Stages of cooking
-
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.
-
Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
-
Strain brine into a separate food-safe container.
