Quote:
Originally Posted by Scothew
Just made my first brine. Water (duh) sea salt, LOTS of black pepper (ground), garlic powder, onion powder, rosemary, some bay leaves, and a healthy dose of molassas.
Its cooling now, will put in the fridge in a bit to get it real cold before I add the meat to it, then its off for a overnight soak to go on the smoker in the morning.
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I normally make my brines with fairly minimal water, enough hot water to disolve the salts and sugars into more of a concentrate than a brine, then dump a ton of ice cubes into them. Ice cubes melt in the hot water, and I now have a instantly chilled brine at about the right concentration. Takes less than 10 minutes from boiling to super chilled and adding meat.
