“MY” version of a quick brine

Normally when you make a brine you boil the ingredients in the water first and then you let it cool before submerging your meat. i seasoned the water i soaked my meat in, i just skipped the first 2 steps.

Ingredients:

- Water

- White Vinegar (not pictured)

- Kosher Salt

- Chicken Bullion Powder

- Kinder’s The Blend

- Dash’s Onion & Herb, Original

- Onion Powder

- Fresh Sliced Garlic, Rosemary, Thyme, & Parsley

Once I added everything (minus the herbs) to a bowl, I stirred them to make sure the chicken bullion powder fully dissolved in the water. Then I submerged my meat for about 2 hrs(give or take). My choice of meat was a pork shoulder blade steak. ❗️Please be sure to google the length of time for your choice of meat. If the meat is left in the brine too long it could possibly be soggy once it’s cooked.❗️After I removed my meat I decided to keep the “brine” as a bbq spray. Before adding the herbs to each jar I put them in a paper towel and rolled an empty jar over them to release more of the flavors.

Hope you enjoy !

**Measurements: i don’t have specific measurements for each ingredient. just pour until the ancestors tap you on the shoulder and whisper “that’s enough chile” 🤭

#homemade #homemaderecipes