Category: Marinades, brines, rubs

Yield 1X:	194.00	oz	Allergens:
Portion:	194	oz	Garlic
Portions:	1.0
Shelf life:	One use
Date:	8.20.21

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Cold water	10		20		30
Pink salt		5.00		10.00		15.00
Kosher salt		8.00	1		1	8.00
Sugar		12.00	1	8.00	2	4.00
Cracked black peppercorns		2.00		4.00		6.00
Garlic puree		2.00		4.00		6.00
Thyme (bunch)		1.00		2.00		3.00
Bay leaves (each)		4.00		8.00		12.00

Carefully measure and prepare all ingredients. Dissolve pink salt, kosher salt and sugar in the water, then add the remaining ingredients and mix well.

Add meats to be brined and refrigerate during the brining process. Discard after one use.

Yield 1X:	161.50	oz	Allergens:
Portion:	161.5	oz	Garlic
Portions:	1.0
Shelf life:	Freeze
Date:	3.12.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Water	8
Salt		2.50
Brown sugar		8.00
Oragnes – 3, sliced 1/2″	1	2.00
Star anise, whole –  20
Cinnamon stick, whole – 4″
Cloves, whole – 20
Garlic, crushed		1.00
Ginger, peeled and smashed		4.00

Carefully measure and prepare all ingredients. Combine water, salt, sugar and oranges and bring to a boil. Remove from the heat and add the aromatics. Allow to steep for 30 minutes, then strain and chill. Brine meat for 12 – 24 hours.

Yield 1X:	96.00	oz	Allergens:
Portion:	96	oz	Garlic
Portions:	1.0
Shelf life:	Three uses
Date:	2.26.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Water	4		8
Kosher salt		4.00		8.00
Honey		6.00		12.00
Garlic head, cut in half		1.00		2.00
Bay leaves (each)		3.00		6.00
Black peppercorns		0.50		1.00
Thyme (bunch)		0.50		1.00
Ice	2		4

Carefully measure and prepare all ingredients. Combine all except ice in a suitable pot, and bring to a boil. Remove from the stove, and allow to steep for 30 minutes.

Strain and add ice. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Use three times before discarding.

Cut a pocket in the center of each pork chop, and fill with brine. Transfer to a cambro, and repeat with all chops, then cover completely with brine, and allow to sit for one hour. Remove from the brine, and pat dry. Stuff with onion filling.