When grilling food over an open fire, you add a beautiful layer of smoke flavor to your food. But sometimes that flavor doesn’t reach deep into that grilled chicken breast or turkey legs. Your seasonings or rubs deliver all kinds of flavor bombs with each bite you take, but they don’t reach inside the cut of meat. What if we created a recipe that would deliver amazing flavor deep inside of your piece of protein? Guess what? We did and this brine mix is exactly what you want to use at your next camp out or home BBQ night. When you submerge a piece of protein in a liquid salt solution for a few hours, you are adding flavor deep inside the meat tissue. This brine is exactly what your Thanksgiving turkey needs and what your grilled drumsticks are calling for. Keep a batch in your camper, add some to decorative jars, and give it away as gifts to fellow campers. Whatever you do try it and see how delicious and juicy your next grilled chicken breast will be.
Girl Camper Brine
- 1 cup Kosher salt
- 1/2 cup granulated sugar or light brown sugar
- 2 tbsp black peppercorns
- 2 tbsp dried thyme
- 2 tbsp dried rosemary
- 2 tbsp crushed, dried bay leaves
- 2 tbsp dried orange peel
- Mix all ingredients together in a mason jar or a zip top bag.
- Bring a quart of water to a boil, add brine mixture to the pot and let it boil for 3-5 minutes or until the salt and sugar dissolves.
- Add it to a gallon of cold apple cider, apple juice or water.
- Submerge your protein and keep in the refrigerator.
- Flavor additions: cinnamon sticks, white wine, lemon grass, jalapeños, garlic, onions, leeks, apples, ginger, red chili flake
- Brining times: whole turkey 24 hours, turkey breast 12 hours, whole chicken 12 hours, pork chops 4-8 hours, chicken breasts 6-8 hours, pork tenderloin 6-8 hours, salmon 2-6 hours, chicken drumsticks 8 hours.
Article Supplied by: GIRLCAMPER.COM