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Ingredients
| allspice: 1 Tbl |
| yellow mustard seed: 1 Tbl |
| coriander seed: 1 Tbl |
| cayenne pepper: 1 Tbl |
| whole cloves: 1 Tbl |
| black pepper: 1 Tbl |
| ground mace: 1 Tbl |
| cardamom (ground): 1 Tbl |
| bay leaf: 4 |
| cinnamon stick: 5 |
| light brown sugar (packed): 1 cup |
| Kosher salt: 1/2 cup |
| apple cider vinegar: 3 cups |
| water: 3 cups |
Cinnamon and Spice Poultry Brine
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- bring whole mixture to a full boil,remove from heat and cool to room temperature.
- place poltury in brine and refrigerate for at least 24 hours, but a few days is better.
- roast,grill or smoke it's up to you.