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Nutrition Facts
Serving Size 0 g
(Approx. 1 Servings)
Amount Per Serving
Calories 0 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pink Peppercorn and Citrus Brine for BBQ'd Birds
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
1  People

Ingredients

Recipe makes 1 Servings

1 cup(s) kosher salt
1/2 cup(s) maple syrup
1 large navel orange, thinly sliced
1 large lemon, thinly sliced
1 cup(s) garlic cloves, crushed
2 Tbsp pink peppercorns
2 Tbsp juniper berries
6 bay leaves
2 Tbsp McCormick Coriander Seeds
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Instructions

1
Fill a large brining bucket or pot with 1 gallon of water. Set aside.
2
Place a pot over medium-high heat and add 1-1/2 quarts of water plus all ingredients. Bring to a simmer.
3
Cook until salt is just dissolved, remove from heat, add ice and allow to cool completely.
4
Pour cold brine into water in bucket, stir to combine then add protein of your choice (it should be completely submerged). Refrigerate for a minimum of 8 hours and a maximum of 24 hours.
5
If brining in an ice chest rather than a refrigerator, keep brine bucket surrounded with ice with a constant temperature of 40ºF or below.
6
Chef's Note: This brine is enough for 2 to 3 chickens, just make sure they are completely submerged in the brine. This is my favorite brine for use on anything I plan to cook on my smoker.
7
Nutritional information is not provided for brine.

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