Brine, baby. Brine!
So we will begin with how I got involved with brining.
I have been married to my wonderful husband for 11 years come May 28th, and for 11 years I have lived with his picky eating habits. My darling husband is a beef man.
“Beef is the only meat,” he will say — time and time again.
His favorite thing to ask someone who’s eating chicken is “do you know what that is made of?” When the person looks at him with a dumbfounded expression he will say “chicken.”
Anyway, after 10 and half years, I have had all the beef I can stand. In one of those rare moments when I caught him off guard, I told him we were going to have to start eating something other than beef. He said he was willing to give it a try.
So, the first thing I made was smoked turkey. He loved it so much so in fact that he asked for it again this weekend — that is what the Nobles household will be chowing down on tonight.
Brining is not just for turkey — it’s also for chicken, pork and even beef. In my opinion it keeps the meat moist. No one wants to eat dried turkey or chicken.
To brine it up, you’ll need:
5 gallon bucket
1 gallon of water
1 cup of Salt
½ to ¾ cup of sugar
1 tablespoon of fresh ground black pepper
Combine the water, salt, sugar and black pepper, stir until the salt dissolves then add the meat of your choice. Add more water until the meat is covered then fill bucket with ice to keep the meat from spoiling. Let sit overnight then take your meat out season to taste and smoke or grill they way you want it.
And, no, the meat is not overly salty — just moist and fantastic.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to firstname.lastname@example.org.