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Posts Tagged ‘Lemon Pork’

Cornish Hen ready for the eating…mmmm citrus!

Creating a Tasty Citrus Brine

This weeks Recipe D’Jour I am going to enlighten you on how to create a very tasty citrus Brine Marinade that goes great with all poultry and pork.  First off a brine is a water based mixture that contains two parts sugar to one part salt.  By using a brine you will have a scrumptious marinade that will spice up any dinner.  There all types of brines but for today’s purposes we are going to focus on a citrus brine.

Total Cost/Feeds: Depends on what your going to brine

  • Turkey – $22, feeds 8-10 people with sides
  • Chicken – $14, feeds 4-6 people with sides
  • Pork Lion – $10, feeds 4-6 people with sides
  • Cornish Hen –  $8, feeds two people with sides

Ingredient List: (use the proportions on this recipe and increase as needed to the size of the meat you plan to brine.  Keep in mind that the meat should be completely submerged in the brine.  This recipe makes about a gallon of brine.)

  • Meat to Brine
  • Salt – 1 1/2 cups
  • Sugar – 1 cup
  • Water – 1 gallon
  • Pepper – 1 teaspoon
  • Oregano – 1 teaspoon
  • Basil – 1 teaspoon
  • Thyme – 4 oz (Fresh)
  • Sage – ½ teaspoon (Dry)
  • Orange – 2
  • Lemon – 3
  • Lime – 1
  • Lemon Herb Seasoning or Lemon Zest
  • Parsley – 3 oz (Minced)

Step 1: Create a brineIn a large container big enough to completely cover your meat combine 2 parts sugar to one part salt in water.  Stir well.  Should taste like a sugary salt water.  It will taste rather gross but should taste more sweet then salty.  I have four cups to two but you may want to adjust according to taste and size of meat you are going to marinade.  Obviously it has to be proportional to the water and you are going use more water with a turkey then a Cornish hen.

Step 2: Marinate MeatIn the container from step1 add Thyme, lemons, lime and oranges.  Be sure to cut fruit in half and squeeze juice into brine after which insert the left post-squeezed fruit as well.  Whisk till it is mixed.  Then add meat you wish to marinade and let sit in refrigerator for 8-12 hours.

A Pork Roast in the Marinade process.

Step 4: Dry Rub MeatRemove meat from marinade and place in a baking pan.  In a bowl add spices, Salt, Pepper, Oregano, Basil, Sage, Lemon zest (which you can get off the left over lemon ends from the brine) and parsley or you can buy a prefabricated lemon and herb seasoning.  Pour over meat in pan and rub around in it till completely covered in spices.  Put about a quarter of an inch of Brine in baking pan with meat to keep it moist and help to absorb more flavor.

Step 5: Bake – Preheat oven to 350 degrees F and bake for whatever the proper amount of time for what you are cooking.  Chicken, a little over an hour, pork loin about the same, hens just under an hour, turkey about two and half hours.

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