The Best Brine Ever

[mabuzzbee]

The brine will make meat so tender and moist that you won't believe it! 


    * 10 cloves garlic, minced
    * 3 quarts water
    * 1/2 cup kosher salt
    * 1/4 cup black peppercorns
    * 1/4 cup sugar
    * 1 1/2 teaspoons dried thyme
    * 1/2 teaspoon ground allspice
    * 1/4 teaspoon ground bay leaf

Directions

      Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
      Allow to cool completely in refrigerator before using.
      Pour over meat in a stainless steel or plastic bowl
      Place in refrigerator for recommended time (listed below)
      Rinse meat and cook / smoke until recommended temp.

Note: Be sure liquid is ice cold when the food goes into it and always brine in the refrigerator.

-- Whole chicken (4 pounds): 8 to 12 hours

-- Chicken parts: 1 1/2 hours

-- Cornish game hens: 2 hours

-- Turkey (12 to 14 pounds): 24 hours

-- Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days

-- Whole pork tenderloin: 12 hours

-- Whole pork loin: 2 to 4 days