Frasher's Smokehouse & Lounge Pork Brine

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 oz.) can frozen apple juice concentrate
  • 1 cup bourbon
  • 1/4 cup maple syrup
  • 2 whole cloves
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Preparation:

Bring all ingredients to a boil and simmer for 10 minutes. Strain. Cool.

Submerge pork ribs, loin or tenderloin in brine for at least 6 to 24 hours before smoking to prevent shrinkage in meats.

Makes: Enough for 3 to 5 lbs. of meat
Source:
Submitted by: Recipe Group Member
Date:



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