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BALSAMIC BRINE FOR POULTRY, BEEF & PORK

BALSAMICS RULE WHEN YOU WANT THE PERFECT BRINE
[
 And A Whole Lot Healthier Than Buckets Of Salt ]


We often go to Emily's Olive Oil & Vinegar Lover's Cookbook for innovative recipe tips. This is a good one. No one likes eating meat that is dry. Brining in a salt solution is often the go-to method to keep the moisture in. What many of us don't know is that balsamic vinegar can achieve the same results without adding any sodium. The secret is low acid content. You don't want to break down the proteins. The acidity of our aged balsamics are in the range of 4% to 6%, well below red and white wine vinegars and almost any basic distilled white vinegar.  There is magic in our aged balsamics. The meat can sit in the brine for hours, pull up all the flavour of the balsamic and produce an incredibly juicy result. 

SIMPLE BALSAMIC BRINES
Use a large container to completely submerge meat. Pick your meat and combine all ingredients. Place meat in container and pour brine overtop. Cover and set aside in a cool spot for the minimum brining time specified. After removing meat from brine, pat dry and season well with salt and pepper before placing in oven or stove top. It keeps in the juices and is a very important step. 
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Beef Steak: 4 to 5 hours
Beef Roast: 12 hours
Pork: 3 to 4 hours
Whole Chicken: 4 to 5 hours
Chicken Thighs, Breasts: 3 to 4 hours
Turkey: 30 to 45 minutes per pound

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MANGO BRINE FOR CHICKEN
1 cup Mango white balsamic 
1 cup orange juice
3 cups water
2 star anise
1 to 2 cinnamon sticks
5 to 6 whole cloves

4 to 5 cardamom pods

 

HONEY GINGER BRINE FOR TURKEY
6 cups Honey Ginger white balsamic
3 cups apple juice
12 cups water
10 bay leaves
3 oranges, quartered and placed in cavity
3 small onions, halved and placed in cavity

 

 

GRAPEFRUIT BRINE FOR TURKEY
2 cups Grapefruit white balsamic
1 cup orange juice
4 cups water
4 sprigs fresh tarragon
Fresh ground black pepper
2 shallots, halved and placed in cavity
2 lemons, quartered and placed in cavity

 


LEMON BRINE FOR CHICKEN
1 cup Sicilian Lemon white balsamic
4 cups water
4 sprigs thyme
1 sprig rosemary
Fresh ground black pepper to taste

ROSEMARY-LEMON CHICKEN BREASTS

The most tender, juicy, fragrant chicken breasts you'll have this year.

INGREDIENTS:

2 chicken breasts prepared in lemon brine, patted dry
1 tsp Kosher salt
1 tsp fresh ground black pepper
2 tbsp Rosemary Olive Oil

DIRECTIONS:
Heat saute pan on medium. Add olive oil. Then place chicken, skin side down. Cook for 10 minutes until browned. Then turn over and cook for another 7 minutes until done. Drizzle extra Rosemary olive oil before serving.

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MAPLE BRINE FOR PORK
1 cup Maple dark balsamic
1 cup cranberry juice
3 cups water
2 sprigs thyme
2 garlic cloves, crushed

 


RED APPLE BRINE FOR PORK
1 cup Red Apple dark balsamic
3 cups water
2 tbsp soy sauce
1/4 cup brown sugar, packed
2 tbsp grated ginger

 

CHOCOLATE BRINE FOR BEEF
1 cup Chocolate dark balsamic
1 cup brewed coffee
2 cups water
2 oranges, quartered
1 onion, roughly chopped
Fresh ground black pepper
Ground cumin