Jamaican Jerk Brine for Chicken, Pork .... |
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Prep Time: 15 Minutes Cook Time: 705 Minutes |
Ready In: 720 Minutes Servings: 4 |
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Kosher salt, which is preferred due to it's lack of impurities if using table salt use 1/2 the amount. Ingredients:
2 cups hot water |
1 cup kosher salt |
1/4 cup brown sugar |
1 teaspoon garlic powder |
1 teaspoon onion powder |
2 tablespoons jamaican jerk spice |
4 lbs roasting chickens |
Directions:
1. Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
2. Proceed with cooking method you desire.
3. Roast, Grill, Rotisserie cooking to internal temperature of 175.
4. Let rest 10-15 minutes before carving.
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