Birch Hoisin Brine

This brine works amazing. It tenderizes, adds juiciness, reduces cooking time and allows for longer hot holding  if you must wait for guests to arrive.

After the brining is done, I like to do a little pat dry and  wild mustard rub,  slow-roast, rest, carve,  then serve some  wild cloudberry pan sauce.


  • Hoisin-Birch Fuzion Brine,
Servings Prep Time
6 2 minutes




  1. Dissolve ingredients in water, you can use hot or warm water to speed things up but make sure your brine has cooled.
  2. Make sure mixture is cool, then use to brine pork, chicken or beef, waterfowl or wild game for 2-3 hours in the refrigerator overnight.
  3. Make sure items are completely submerged, use plate or stainless steel bowl to hold them down.

Recipe notes


Share this Recipe