Brining 101

As stated before I am a Chef at Muffuletta In The Park.  At the restaurant we use a brine for all our pork and chicken.  We do this to add flavor and moisture to the meat.  The fun of a brine is that you can add any herbs or spices you want from the garden.  This recipe is a good starting point.  I recommend that you keep the meat in the brine for a minimum of 4 hours.  We do 24 hours at the restaurant.  Enjoy!!  Cooking brings family and friends together.

2 thoughts on “Brining 101

  1. Yes I would brine all pork and poultry before cooking no matter the cooking method. It will add flavor and keep the meat moist when grilling.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>