Wet Brine (Poultry or Pork)

Facts

Brine is a high concentration solution of salt and water. Originally used as a natural tenderizer for its ability to add hydration to meats, cooks and chefs have continued to get creative with this method by introducing herbs, spices and vinegars to create unique flavors and aromas. Cooking up a brine alone is an invitation to the senses and will fill the space with warmth, bound to make anybody hungry. Brines are used to retain moisture in meats during the cooking process, yielding tender and tasty results. There are Dry Brines and Wet Brines – the recipe below is for a Wet Brine, which I tend to prefer, but check out our Dry Brine Recipe as well if you’re looking to preserve space in your fridge. 

I recommend using any cut of chicken (or whole chicken) and lean pork for this Brine Recipe (like pork loin, chops or tenderloin) since they don’t tend to have enough fat content to naturally retain moisture. 

Brine.jpg

Prep Time: 5 Minutes

Cook Time: Depends on how you’re using this rub - Slow Cooked Ribs take about 3 Hours and are finished on the grill. A Whole Chicken roasted in the oven takes about an hour.

Yield: 1 Cup

Ingredients: 

1 ½ oz Onion Powder

1 oz Garlic Powder

1 oz Chili Powder

1 oz Maldon Salt

1 oz Brown Sugar

½ oz Ground Chipotle Chili Powder

½ oz Ground Cayenne Chili Powder

½ oz Ground Black Pepper

Method: 

  1. Place all of the ingredients in a bowl and mix until fully incorporated.

  2. Store in an air tight container away from sunlight, excessive heat and moisture. 

  3. Marinate meats at least an hour before cooking – or overnight if you’re thinking ahead.

Helpful Tips and Tricks

  • As always, get playful with the spices and their ratios. There really isn’t a right or wrong.

  • Always taste your spice blends before you use them to make sure the sugar, salt and heat are balanced. 

  • Check out our house made BBQ Sauce Recipe. While they can be used separately, this BBQ Spice Rub and that sauce are made to go together. 

  • When grilling, you can also baste ribs with a little bit of apple cider vinegar and mustard.

Recipe by Isabelle Jackson Nunes

Spice Rub/MarinadeMarkegard Family Grass-FedComment