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Chef Welsch's Brine

Chef Welsch's Brine

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

Ingredients

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

 

Preparation

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 |