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Pork or Poultry Brine

"A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey."

Ingredients :

water, as needed
3 carrots, sliced
3 stalks celery, sliced
2 small onions, sliced
1 1/2 cups kosher salt
1 cup brown sugar
2 lemons, sliced
1 large green bell pepper, sliced
6 cloves garlic, chopped

Instructions :

Prep : 15M	Cook : 20M	Ready in : 1H40M

Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
Strain brine into a separate food-safe container.

Notes :

Cook's Notes:
I always prepare mine a day or two ahead of time so it has time to cool without having to add ice to speed the process. Ice will thin it out.
I have used this exact recipe many times for grilling ribs and pork shoulder low and slow. I always add a rub and mop with BBQ sauce while it cooks, and it comes out juicy and flavorful every time.
Pierce the meat in various locations prior to adding to brine to allow for better absorption.
Brine chicken, pork, or turkey in refrigerator for 8 to 12 hours; rinse thoroughly and pat dry before rubbing or injecting as you normally would in preparing for cooking.
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine ingredients consumed will vary.

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