Recipe of Ham Brine Pump

Brown Sugar Chicken Brine

Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week.

Recipe Summary Brown Sugar Chicken Brine

I decided to experiment with my normal go-to brine and added molasses and garlic. In place of regular sugar I used light brown sugar (what can I say, I like molasses). The family loved this. I think this is going to be my new go-to. This is enough brine for 8 pounds of whole chicken or bone-in chicken pieces and up to 10 pounds of skinless, boneless chicken breasts.

Ingredients | Ham Brine Pump

¾ cup kosher salt

¾ cup light brown sugar

2 tablespoons minced garlic

1 ½ teaspoons ground cayenne pepper

1 gallon warm water

¼ cup molasses

¼ cup soy sauce

Directions

Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.

To use, place chicken in brine, cover, and refrigerate for 4 hours (or overnight for whole chickens). Drain and pat chicken dry before cooking.

Info | Ham Brine Pump

prep: 10 mins additional: 50 mins total: 1 hr Servings: 16 Yield: 1 gallon

TAG : Brown Sugar Chicken Brine

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Images of Ham Brine Pump

Ham Brine Pump : I don't have that kind of patience, so i use a marinade injector to pump the brine into the meat and let it soak for about 10 days to 2 weeks.