Beer Brine With Cameron's Auburn Ale
Here's a quick a dirty recipe for brine similar to my Turkey Brine recipe using Cameron's Auburn Ale. This is the brine I used to make BBQ chicken wings at the Royal Ontario Fair. Recipe after the Jump.
1 cup of Diamond Kosher Salt
1/2 cup maple syrup
3 Cameron's Auburn Ales
Hand-full of peppercorns
zest from 1/2 lemon
2 tablespoons Granulated Garlic
Dash of your favorite Hot Sauce
Nearly a Gallon of water
1/4 cup apple cider vinegar (if you want to preserve this brine for more than 10 days)
In a pot on the stove combine your 3 beers, salt, maple syrup and granulated garlic. Heat up until all the dry ingredients have fully dissolved. Put the mixture with remaining ingredients into a 1 gallon container and top up with cold water. Place in the chill chest and use as needed to fully submerge poultry or pork for up to 48 hours. do not re-use after the brine has touched meat.
1/2 cup maple syrup
3 Cameron's Auburn Ales
Hand-full of peppercorns
zest from 1/2 lemon
2 tablespoons Granulated Garlic
Dash of your favorite Hot Sauce
Nearly a Gallon of water
1/4 cup apple cider vinegar (if you want to preserve this brine for more than 10 days)
In a pot on the stove combine your 3 beers, salt, maple syrup and granulated garlic. Heat up until all the dry ingredients have fully dissolved. Put the mixture with remaining ingredients into a 1 gallon container and top up with cold water. Place in the chill chest and use as needed to fully submerge poultry or pork for up to 48 hours. do not re-use after the brine has touched meat.
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