Perfect for chicken (whole bird) or pork
Makes
1 quartIngredients
- 3 cans Moxie 4 1/2 cups
- 5 tablespoons kosher salt
- 6 cloves garlic crushed
- 1 bunch thyme
- 1 tablespoon whole black peppercorns
Instructions
- Place all ingredients in a medium pot and bring to a boil. Refrigerate until cold.
- Place meat in a non-reactive container and pour cold brine over until covered. Place in refrigerator. Allow cuts more than three pounds to brine for 4–6 hours. Brine smaller pieces for 1–2 hours.
- Remove meat from brine and discard used brine. Pat meat dry and allow to temper before cooking.
