Name: Hoisin-Birch Fuzion Brine,
Total time: 2 min
Yield: 6
Ingredients: 2 litres Water; 90 ml Birch Syrup; 20 ml Kosher Salt; 90 ml Hoisin Sauce

This brine works amazing. It tenderizes, adds juiciness, reduces cooking time and allows for longer hot holding if you must wait for guests to arrive.

After the brining is done, I like to do a little pat dry and wild mustard rub, slow-roast, rest, carve, then serve some wild cloudberry pan sauce.

Hoisin-Birch Fuzion Brine,

Prep Time

2 minutes

Servings

Ingredients

2 litres Water
90 ml Birch Syrup
20 ml Kosher Salt
90 ml Hoisin Sauce

Prep Time

2 minutes

Servings

Ingredients

2 litres Water
90 ml Birch Syrup
20 ml Kosher Salt
90 ml Hoisin Sauce

Instructions

Dissolve ingredients in water, you can use hot or warm water to speed things up but make sure your brine has cooled.
Make sure mixture is cool, then use to brine pork, chicken or beef, waterfowl or wild game for 2-3 hours in the refrigerator overnight.
Make sure items are completely submerged, use plate or stainless steel bowl to hold them down.

Recipe Notes

Share this Recipe