How to Brine Your Meat - Bootleg Tip

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Check out this Bootleg Tip from Chef Diane DiMeo all about brining. Brining is great for barbecue season, or really any time you want to add extra moisture and flavor to your meat. The key factor in brining is to use one cup of salt to one gallon of water. The rest is up to you and your personal flavor quest.

Watch Diane's Maple Brined Pork Loin video here: bit.ly/13angjG

Here is Diane's Standard Brine Recipe:

1 gallon water
1 cup salt
Add sugar, spices, herbs, tea or anything else that suits your fancy to really liven your brine and add super tasty flavor to your meat!


and check out Diane's Maple Brine Recipe:
for 3 pounds meat - whole chicken, pork loin, 1-1 1/2 inch thick pork chop, salmon filet, picnic shoulder anything.

1 gallon warm water
1 cup salt
3/4 cup sugar
2 cups maple sugar
6 garlic cloves, smashed
1/4 cup whole black peppercorns
1/4 cup whole coriander seeds

Mix the brine together, until completely dissolved. Taste your brine to make sure it's exactly as you want it, and change accordingly!

Put your meat into the brine - and make sure the meat is completely submerged in the brine (you can place a pan on top or anything else that is good as a weight). Refrigerate the meat and brine up to 24-hours (but you can brine it for less time, BUT I suggest at LEAST 2-hours!!
Remove the meat from the brine. If you are brining chicken, I suggest that you let the chicken dry off for a couple of hours so the skin will be nice and crispy! If you are using an oven, have it preheated to 350. For grills, have the baby nice and hot! Cook the meat for the appropriate time, and when it's done, let it rest 5 minutes per pound, then slice that bad boy up!!

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