Basic Brine Recipe For Injectors

Name: Basic Brine Recipe For Injectors
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 6 tbsp Kosher Salt (2 tablespoons Morton Coarse Kosher Salt + 2 tablespoons Morton Coarse Kosher Salt + 2 tablespoons Morton Coarse Kosher Salt); 3 tbsp Granulated Sugar (1 tablespoon sugar + 1 tablespoon sugar + 1 tablespoon sugar); 1 tbsp Worcestershire Sauce (1 tablespoon Worcestershire + 2 teaspoons Worcestershire); 2 tbsp Rice Vinegar (2 tablespoons rice vinegar); 1 cup Apple Juice (1 cup apple juice or low sodium pork, chicken, or beef stock); 11 cup Water (3 cups water + 4 cups water or low sodium beef stock, or a mix of both + 4 cups water or low sodium chicken stock, or a mix of both)

Basic Brine Recipe For Injectors - Sauces And Condiments (American)

10 minAmerican

Servings1

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Prep. Mix all the ingredients in a bottle and shake vigorously before injecting. Pour into a narrow container so you can suck fluid in through the needle. In a wide bowl it is hard to get the holes below the water line and you then need to unscrew the top, pour it into the syringes, spill it everywhere, screw on the top, inject, and repeat. I bought a V-shaped flower vase for the job.
2Inject. Insert the needle and go all the way to the center. Press the plunger slowly and ease the needle out. Insert the needle about every 1.5" (38.1 mm) apart and leave behind about 1 ounce (30 mL) per pound (453.6 grams). A little liquid will follow the needle out of the hole, but if it comes spurting out, use less pressure. We want to avoid pockets of liquid.
3Cook. You can cook right away, but if you let the meat rest for an hour or more, even overnight, the injection will disperse more evenly through the meat. Then dry the surface with a paper towel and apply your rub and cook.