Turbo Brine - Something Edible
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Turbo Brine

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Turbo Brine


Servings: Makes enough to brine 1-2 lbs of meat.

Prep Time: 1 1/2 hours

Cook Time: 10 minutes


Brine Concentrate

  • 20 fluid oz water (2.5 cups)
  • 1 Tbsp raw honey
  • 2 Tbsps kosher salt (heaping)
  • 2 tsps Garlic and Herb salt-free seasoning (y'know- Mrs. Dash or the like)
  • The Rest

  • 2 lbs FROZEN, boneless 'white meat' (boneless, skinless chicken breast or pork loin chops, etc 1/2 in to 1.5 in thick)
  • 20 fluid oz water (2.5 cups,cold from the tap)

  • Instructions: Combine 20 oz water, honey, kosher salt and seasoning blend in a micro-safe (Pyrex) container. Nuke for 3-5 minutes, or until the solution just starts to think about boiling. Add frozen meat to a brining vessel that will allow complete immersion, add 20 oz cold water. and LASTLY the hot brine. Stir, cover & move to the fridge for 90 minutes, agitating the container occasionally. After time has elapsed, the meat should be completely thawed, but still cool.

    When ready to grill, remove from brine, pat dry, lube with a little olive oil, and add additional salt-free seasoning (if you want). Grill to desired doneness.

    Notes: Works best with things like boneless, skinless chicken breast, pork loin chops & other easily over-cooked 'white meats' 1/2 in to 1.5 in thick
    Salt to water ratio adapted from Micheal Ruhlman's Ratio

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