Enough to Cure 4 Loins (or about 40+ orders)
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 2 1/2 gal Cold Water
- 2 c Kosher Salt
- 1 c Sugar
- 2 ea Bay Leaves
- 1 bunch Fresh Thyme (or 4 tbsp tried)
- 1 1/2 heads Garlic (cloves separated, peeled & crushed)
- 6 whole Allspice Berries (crushed)
- 5 ea Juniper Berries (smashed)
Instructions
Place water in a large pot that can easily hold the liquid and meat you intend to brine. Add all the ingredients; stir for a minute or two until the sugar and salt dissolve.
Place pork into brine and cure for 3 days (…if curing whole loins. If necessary, the pork can be cut into individual pieces and cured in one day!). If pork/poultry floats to the top, use a plate or other weight to keep it completely submerged in the brine.
To Serve
Grill a 4-6 ounce piece of seasoned pork to order until just cooked through (or until center is just pink, an internal temperature of 150-160 degrees).