How To Make Basic Brine for Smoking Meat
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Serves:
Ingredients
- 4 cups of water
- 1/2 cup of kosher salt
- 1/4 cup of brown sugar
- 2 cloves of garlic, minced
- 1 tablespoon of black peppercorns
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried thyme
Instructions
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In a large pot, bring the water to a boil.
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Add the kosher salt and brown sugar, stirring until dissolved.
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Remove from heat and add the minced garlic, black peppercorns, dried rosemary, and dried thyme.
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Allow the brine to cool completely.
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Place the meat in a large resealable bag or container and pour the brine over it, ensuring it is fully submerged.
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Seal the bag or cover the container and refrigerate for at least 4 hours or overnight, allowing the meat to brine.
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Remove the meat from the brine and pat it dry before smoking.
Nutrition
- N/A : 0
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