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Orange Brine for Poultry or Pork Recipe

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This recipe for Orange Brine for Poultry or Pork is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  


1 quart vegetable stock, chilled
½ cup salt
¼ cup brown sugar
1 tsp black peppercorns
2 bay leaves
1 quart orange juice, chilled
Directions:
Directions:
In a pot, bring 2 cups of the stock, the salt, brown sugar, peppercorns and bay leaves just to a boil. Stir to dissolve the sugar and salt. Add the remaining stock, the orange juice, and 2 quarts ice water, and pour into a 2 gallon bucket. When the mixture has cooled to below 40 degrees, add the meat in a cool place. Let it brine for at least 8 hrs and up to 48. Remove the meat from the brine, pat dry with paper towels and cook as desired.

 

 

 

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