Combining botanical notes from juniper, thyme, and bay leaves, paired with zesty garlic and mustard seeds, rounded out with earthy molasses flavors of brown sugar. This brine is sure to satisfy every holiday craving when preparing: ham, chicken, turkey or duck!

Farmer’s TIp:

Once brine has cooled to room temperature, place frozen ham or chicken into brine, using it to thaw while simultaneously brining my holiday feast. I’m all about that Muti-tasking! Saving space, dishes, and adding double function (brining) to thawing.

This brine will complement flavors, increase tenderness and fill your kitchen with holiday aromas!

Once you brine you won’t go back! It is just that good! This easy prep step will ensure that your holiday investment is succulent and tender, evenly seasoned and a joy to cook!

Love from the farm,

Mary

Sweet Pine Juniper Brine

Author: Mary Pedersen

Prep time: 35 MinCook time: 3 MinInactive time: 36 HourTotal time: 36 H & 38 M

Piney and fresh, meets sweet and earthy in this Holiday brine!

Ingredients

1 Gallon of Water, for boiling
2 1/2 Cups of Kosher Salt
2 Cups packed organic brown sugar
2 teaspoons organic yellow mustard seeds
1 Tablespoon black peppercorns
8 juniper berries
6-8 Bay Leaves
8 Cloves of Garlic, smashed
4 sprigs fresh Thyme
1 Gallon of Ice Water, for cooling

Instructions

Combine 1 gallon water, salt, sugar, mustard seeds, peppercorns, juniper, Bay leaves, garlic, and thyme into a large* stock pot. (*Large enough to hold an additional gallon of water, plus ham, or large bird.) Bring to a boil, allow to boil for 3 minutes. Remove from heat.
Add 1 gallon of ice water to rapidly cool the brine, allow to come to room temperature. Once room temp, you can add your frozen pork or poultry, cover with lid and place in fridge to thaw and brine. If brining only allow 1-3 days to fully brine, if thawing and brining allow 2-4 days to fully thaw and brine.
Remove meat from brine, pat dry and prepare according to your recipe. Discard brine.