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Drunken Bourbon Brine Recipe

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This recipe for Drunken Bourbon Brine, by , is from Leigh's 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!

Contributor:  
Contributor:  
Leigh Crane-Freeman

Category:
Category:

Ingredients:  
Ingredients:  
2 C Water
C (or more) Bourbon
C Salt
3 T Sorghum molasses
1 t. Worcestershire sauce
2 t. Vanilla extract
2 C Ice cubes

Directions:
Directions:
Stir all ingredients except the ice, over a low heat, until the salt and sugar are dissolved.

Stir into the warm liquid the ice and let the brine cool to 45 or lower.

Put about 4 pork chops, or any other equivalently sized meat into a zipped-lock bag and pour the brine in over the meat.

Put the bag in a bowl and place in the refrigerator for 4-6 hours, depending on the thickness of the meat.
Remove the meant, discard the brine, and pat the meat dry.

Grill the meat, or it will keep it in a plastic wrap and refrigerated until you are ready to cook it. It will keep for two days.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Lots of times I add more bourbon to this recipe, and many times I add more meat. If I add additional cuts of meat I will double, triple, or more this recipe. Also, I'll put any type of meat in this brine, deer, antelope, wild hog, turkey, pheasant, quail, dove, elk ... it's all really good, and easy.

 

 

 

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