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Pork brine

Adapted from Ray Pinochi

  • 2 oz kosher salt
  • 2 oz sugar
  • water /ice half gal
  • 12 juniper berries, crushed
  • 12 allspice, crushed
  • 1 stalk celery, chopped course
  • ½ yellow onion, chopped
  • 3 bayleaf, chopped or dried crumbled
  • ½ bunch parsley
  • 15 peppercorn, crushed
  • 15 coriander, crushed
  • 1 chipotle pepper chopped
  • 2 sprigs thyme
  1. place all together then add ice water . add pork tenderloin and brine overnight or up to 2 days
  2. poultry or fowl can be used also