Juniper Brine
Transform your next roast or grilled dish with the earthy, aromatic touch of juniper berries using this flavorful Juniper Brine recipe. Perfect for poultry, pork, or game meats, this brine combines the bold, woodsy essence of juniper with the warmth of fresh rosemary, thyme, and smashed garlic, creating a tenderizing marinade that infuses every bite with complex flavor. A hint of citrus from fresh lemon slices and the subtle sweetness of brown sugar balance the savory spices, while black peppercorns and bay leaves add a touch of depth. This quick-to-make brine only requires 15 minutes of prep and is the perfect way to elevate your holiday roast or Sunday dinner. Don’t forget to chill it completely to preserve the natural juices of your meat while locking in moisture and flavor. Ideal for food enthusiasts looking to maximize taste, this recipe is a must for cooking enthusiasts seeking expert-level marinades.
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Recipe Information
Ingredients
- 8 cups Water
- 0.5 cups Kosher salt
- 0.25 cups Brown sugar
- 2 tablespoons Juniper berries
- 1 tablespoon Whole black peppercorns
- 2 pieces Fresh rosemary sprigs
- 4 pieces Fresh thyme sprigs
- 2 pieces Bay leaves
- 4 pieces Garlic cloves (smashed)
- 1 piece Lemon (sliced)
- 4 cups Ice cubes
Instructions
In a large pot, bring 4 cups of water to a boil over medium-high heat.
Add the kosher salt and brown sugar to the pot, stirring until fully dissolved.
Once dissolved, reduce the heat to medium and add the juniper berries, black peppercorns, rosemary sprigs, thyme sprigs, bay leaves, garlic cloves, and lemon slices.
Simmer the mixture for 10 minutes to allow the flavors to infuse.
Remove the pot from heat and carefully pour in the remaining 4 cups of cold water to cool the brine slightly.
Add the ice cubes to further cool the brine to room temperature or colder. Ensure the brine is not hot before using it to avoid cooking the meat prematurely.
Place your poultry, pork, or game meat in a large, non-reactive container or resealable plastic bag.
Pour the cooled brine over the meat, ensuring it is completely submerged. Use a plate or weight if necessary to keep the meat submerged.
Cover and refrigerate for 6 to 12 hours, depending on the size and type of meat being brined.
Before cooking, remove the meat from the brine, rinse it thoroughly under cold water, and pat it dry with paper towels.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53764 mg | 2338% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 36.8 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 302 mg | 6% | |
*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.
