Savannahsmoker's Mohunken Pork Brine Recipe
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Marinades
DIFFICULTY: Easy
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YIELD: 1 PREP TIME: Not specified COOK TIME: 10 Minutes
2 Gallons Water 2 cups dark brown sugar 2 cups kosher salt 1/4 cup ground ginger 1/4 cup garlic powder 1/2 cup apple cider vinegar 1/4 cup ground cumin 4 good-size ‘branches’ of fresh rosemary 4 Tbsp of ‘cracked’ black peppercorns 2 Tbsp of Worcestershire sauce 2 Tbsp of Tabasco sauce 2 medium-size lemons chopped, squeezed and smashed
Savannah Smoker is a retired military pilot who competed in barbeque contests for years. He's graciously passing along some of his 'winning' recipes to readers of Sizzle on the Grill. Some of his recipes don't necessarily use measurements - that's because the cook is expected to experiment and adapt the recipe to a personal style. The word 'Mohunken" has several good uses that define its meaning by context. For example: "That's one Mohunken mountain!" is a good way to use the word to describe Mt. Everest.
PreparationMix all of the ingredients together until disolved into solution. You may wish to use warm water for half of the amount to help in the disolving.
UseBrine pork for 24 hours in the cooler or refrigerator at a brine temperature between 34 and 39 degrees.