Passion for Pork

Chef Welsch's Brine

Chef Welsch's Brine

Chef Cory Welsch
Moriarty's Bistro & Wine Bar, Edmonton


8 cups (2 L) hot water
1 cup (250 mL) coarse salt
10 garlic cloves
1 cup (250 mL) brown sugar
1 tsp (5 mL) dried thyme



Combine all ingredients in a large bowl, stirring until salt and sugar dissolves. Soak pork (any cut) in the brine and refrigerate for at least 4 hours. (24 hours recommended)

Tags: brine | Cory Welsch | pork |