Wicked Jester
Libsmackin'chef
OK, look, i've had it with dry chicken, turkey, and pork chops, both from home cooks and restaurants.
Last weekend the wife and I went out to dinner at a new restaurant we had been wanting to try. She ordered a version of Shrimp and Scallops fra diavlo over Angel Hair Pasta, it was excellent. I ordered the double cut, bone in Pork Loin Chop with a Sherry Demi sauce. The sauce was excellent, no surprise, seeing as though the place runs a brigade system with a Saucier. The Chop was dry as leather.....Tonight, the wife stopped at an old friends house for dinner. She brought me home a left over bone in skin on chix breast and sides. The sides were good, the chix breast like leather.
So, the point is, BRINE THAT SHIT!
It's as simple as it gets, and is a sure fire way to ensure moist chicken, turkey or pork.
For every quart of COLD water, add a 1/4 cup KOSHER salt.
Place your chix or turkey in a plastic Zip Loc bag, or covered container, add your brine, and refrigerate 45 mins to 1 hour (NO MORE) for chix or Turkey, 2 hours for pork.....Remove, rinse, and pat dry......Season with a salt free seasoning blend, if desired, or just good ol' fresh cracked black pepper.
Now, you can also brine using various fruit juices, along with the salt....Apple Juice brine is excellent for pork......You can also add fresh herbs and whole peppercorns to your brine to infuse more flavor.
So, there ya' have it......No more excuses for shoe leather chix, turkey or pork....You're Welcome!
Last weekend the wife and I went out to dinner at a new restaurant we had been wanting to try. She ordered a version of Shrimp and Scallops fra diavlo over Angel Hair Pasta, it was excellent. I ordered the double cut, bone in Pork Loin Chop with a Sherry Demi sauce. The sauce was excellent, no surprise, seeing as though the place runs a brigade system with a Saucier. The Chop was dry as leather.....Tonight, the wife stopped at an old friends house for dinner. She brought me home a left over bone in skin on chix breast and sides. The sides were good, the chix breast like leather.
So, the point is, BRINE THAT SHIT!
It's as simple as it gets, and is a sure fire way to ensure moist chicken, turkey or pork.
For every quart of COLD water, add a 1/4 cup KOSHER salt.
Place your chix or turkey in a plastic Zip Loc bag, or covered container, add your brine, and refrigerate 45 mins to 1 hour (NO MORE) for chix or Turkey, 2 hours for pork.....Remove, rinse, and pat dry......Season with a salt free seasoning blend, if desired, or just good ol' fresh cracked black pepper.
Now, you can also brine using various fruit juices, along with the salt....Apple Juice brine is excellent for pork......You can also add fresh herbs and whole peppercorns to your brine to infuse more flavor.
So, there ya' have it......No more excuses for shoe leather chix, turkey or pork....You're Welcome!
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