Restaurant Recipes

Frasher's Smokehouse & Lounge Pork Brine

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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

  1. Bring all ingredients to a boil and simmer for 10 minutes.
  2. Strain. Let cool.
  3. 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



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