Brining question

[outdoorcook]

I have brined a turkey for Thanksgiving the last couple of years and everyone loves it (even my wife, who doesn't care for turkey). I convinced some others to try it this year and they loved it a well.

My question is whether anyone has tried brining with other types of meat and how does it work for those types? I'm wondering about chicken, steak, roasts, ribs, etc.

[NOCHEF&JUSTLOVESFOOD.YUM]

I have used brines with poultry for years. They are especially useful for the "other white meat" kind of pork we have today. This brine is great with pork.

Best brine for Fresh Ham and Pork in general


For the Brine:
• 2 gallons water
• 1 cup Kosher salt
• 1/2 cup sugar
• 4 garlic cloves, crushed
• 1 tablespoon juniper berries, toasted and crushed
• 6 thyme sprigs, leaves removed
• 6 bay leaves
• 1/2 bunch flat-leaf parsley, leaves removed and chopped
• 4 dried hot chile peppers
• 2 tablespoons freshly ground black pepper
• 1 tablespoon dried thyme
• 1 fresh pork leg (about 14 pounds), skinned, trimmed of fat, and bone removed


Combine all of the brine ingredients in a large pot and bring to a simmer, stirring until the salt and sugar are dissolved, then transfer to a deep pot. Place in the refrigerator to cool thoroughly before using.
Place the pork leg in the chilled brine, cover with plastic wrap, and refrigerate for 12 hours. Turn the pork over in the brine and leave refrigerated for 12 hours more.
Remove the pork leg from the brine, wipe it dry, set it on a platter. Let it come to room temperature, about 1 hour before starting your pre-bake prep.

I use a food grade 5 gallon bucket I got from the donut shop. I have also used a large cooler and brined in the garage adding ice to the brine. Just need to keep it out of the “danger zone”, as far as the temp goes.

Enjoy