Recipe for Frasher's Smokehouse & Lounge Pork Brine from the Restaurant section.
Frasher's Smokehouse & Lounge Pork BrineSource: Frasher's Smokehouse & Lounge, Scottsdale, Arizona - Arizona Republic 7/14/2002 2 gallons water
1 1/2 cups kosher salt
8 cloves garlic
1/2 onion, diced
2 ribs celery, diced
10 peppercorns
1 (12 ounce) can frozen apple juice concentrate
1 cup bourbon
1/4 cup maple syrup
2 whole cloves Bring all ingredients to a boil and simmer for 10 minutes. Strain. Cool. Submerge pork ribs, loin or tenderloin in brine for at least 6 to 24 hours before smoking to prevent shrinkage in meats. Makes enough brine for 3 to 5 pounds of meat.
We hope you enjoy your freshly made Frasher's Smokehouse & Lounge Pork Brine. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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