Aug
17
2015
2
By jacob burton
Description
This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.
Ingredients
6 oz
Salt (Kosher) 10 oz
Ginger (Fresh, Skin On, Thinly Sliced) 3 1⁄2 oz
Sugar 20
Black Pepper Corns 2
Star Anise (Whole) 32 c
Water (1 Gallon)Instructions
- Place all ingredients in a sauce pot and bring to a boil.
- Whisk together all ingredients, making sure sugar and salt are completely dissolved.
- Cool to room temperature before serving.
Notes
This brine was originally designed to be used with a thick cut pork chop. Brine pork chops for 36-48 hours. Rinse under cold water, pat dry with paper towels, and allow to dry in refrigerator overnight before cooking.
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There are 2 Comments
Ginger Powder?
Submitted by Wisconsin Limey (not verified) on Wed, 2015-08-19 06:41
Is the ginger used powdered or fresh? If fresh, is it sliced, grated or whole?
It is used fresh. The ginger
Submitted by jacob burton on Wed, 2015-08-19 06:41
It is used fresh. The ginger is thinly sliced with the peel on. I'll make a change in the recipe.