The Magic of Brining Meat

Taking the step to brine your protein — such as chicken, pork, pheasant, duck, goose, etc. –  before cooking really helps the tenderness and juiciness. And with this brine recipe you also get some nice bright high points to your meat. This brine has been developed over several years. It is very versatile and adds wonderful flavors yet, it is not so overwhelming as to overshadow the rest of your recipe.

In this video, we prepare the brine and then finish by showing you a pork loin cooked after it has been brined.


Download the printable FRESH The Magic of Brining Meat (pdf)

User-Friendly Brine

- 1 gallon water (hot)
- 1 cup cider vinegar
- 1 cup kosher salt
- 2 cups sugar
- 1 bundle fresh thyme
- 1 bundle fresh tarragon
- I bundle fresh basil
- 3 oranges
- 3 limes
- 3 cardamom seeds
- 3 bay leaves
- 1 tablespoon crushed red pepper

Dissolve sugar and salt in hot water and then add all other ingredients and allow to cool. Add bird, pork loin, duck, goose etc. Place in refrigerator for 24 hours.