Restaurant Recipes
Frasher's Smokehouse & Lounge Pork Brine
Yield: enough brine for 3 to 5 pounds meat
Ingredients
- 2 gallons water
- 1 1/2 cups kosher salt
- 8 cloves garlic
- 1/2 onion, diced
- 2 ribs celery, diced
- 10 peppercorns
- 1 (12 ounce) can frozen apple juice concentrate
- 1 cup bourbon
- 1/4 cup maple syrup
- 2 whole cloves
Instructions
- Bring all ingredients to a boil and simmer for 10 minutes.
- Strain. Let cool.
- Submerge pork ribs, loin or tenderloin in brine for at least 6 to 24 hours before smoking to prevent shrinkage in meats.
Source: Frasher's Smokehouse & Lounge, Scottsdale, Arizona - Arizona Republic 7/14/2002