Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 352 guests online and We have 1 member online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home
recipes
Categories Sauces, Rubs and Marinades ClayQ
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

ClayQ
Group:Other
Description:Sugar Brine
Ingredients:Canning salt White sugar Water
Instructions:Ratio is as follows. Make more or less keeping in proportion. 6 Tablespoons canning salt (Morton\'s pickling and canning salt) 6 Tablespoons white sugar 1 Quart fresh water Stir ingredients together until dissolved. Handy to place meat in plastic Ziplock bag, pour in sugar brine, seal and place in frig required time. Sugar Brine time rule: 30 minutes per 1 inch thickness of meat. Example; Pork chop 3/4 inch thick will brine 20 minutes. Steak 1 inch thick will brine 30 minutes. Chicken 1.5 inches thick will brine 45 minutes. When time is up rinse meat in fresh water and pat dry with paper towels. Cook as you would normally. Remember that the meat is salted. Suggest you season with salt free spices and then add salt at the table as needed. Enjoy!
Notes:Best to use natural meat free of 12% solution tenderizers. All meat will become more tender, juicy and flavorful after a sugar brine. Don\'t over-shoot sugar brine time, set a timer.
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 05 Sep 2017 12:26:31 UTCViewed:8933 times
Author:ClayQEmail:
Rating:5,00 (1 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
Unregistered users are not allowed to post comments. Please register...