| 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.