Brine for a Small Amount of Meat
Elevate the flavor and tenderness of your meat with this quick and versatile brine recipe, perfect for small portions like chicken breasts or pork chops. Combining the savory balance of kosher salt and granulated sugar with aromatic garlic, a fragrant bay leaf, and a touch of crushed black peppercorns, this recipe takes just 10 minutes to prepare and an additional 5 minutes to heat. Optional add-ins like fresh herbs, citrus peel, or warming spices allow you to customize the flavor profile to suit your dish perfectly. Designed to be quick yet effective, this brine deeply infuses your meat in as little as 30 minutes to 2 hours, ensuring juicy, flavorful results. Whether you're grilling, roasting, or pan-searing, this small-batch brine guarantees restaurant-quality taste in every bite!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 cups Water
- 3 tablespoons Kosher salt
- 2 tablespoons Granulated sugar
- 2 cloves Garlic cloves, smashed
- 1 piece Bay leaf
- 1 teaspoon Black peppercorns
- 1 handful Optional flavorings (e.g., herbs, citrus peel, or spices)
Instructions
In a medium saucepan, combine 2 cups of water, kosher salt, and granulated sugar.
Heat the saucepan over medium heat, stirring occasionally, until the salt and sugar are fully dissolved. This usually takes about 5 minutes.
Remove the saucepan from heat and let the mixture cool to room temperature.
Once cooled, stir in the remaining 2 cups of water to bring the temperature down further.
Add the smashed garlic cloves, bay leaf, black peppercorns, and any optional flavorings (such as herbs or citrus peel) to the brine.
Place your meat in a resealable plastic bag or a non-reactive container, and pour the brine over it, ensuring the meat is fully submerged.
Seal the bag or cover the container, then refrigerate for 30 minutes to 2 hours, depending on the size and type of meat. For chicken breasts or pork chops, 1 hour is typically sufficient.
Remove the meat from the brine, discard the brine, and thoroughly rinse the meat under cold water to remove excess salt.
Pat the meat dry with paper towels and proceed to cook as desired.
Nutrition Facts
Calories |
37 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 6.6 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
