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,
- Dissolve ingredients in water, you can use hot or warm water to speed things up but make sure your brine has cooled.
- 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.
- Make sure items are completely submerged, use plate or stainless steel bowl to hold them down.