Great for poultry or pork. Wings really shine with this whiskey brine.
- 1 gallon Water, distilled preferably
- 1C Kosher Salt
- 1 1/4C Fieldnotes High Rye Light Whiskey (Ahem, shameless plug – favorite will suffice)
- 1/2C Brown Sugar
- 1 ea Bay Leaf
In a large pot over medium / high heat, combine all ingredients & stir until salt and sugar are dissolved. Remove from heat and cool to room temperature. Cover and cool completely in refrigerator.
Once cooled completely, submerge, cover, and refrigerate meat for 12-24 hours.
Remove meat and discard brine. Season & grill to appropriate temperature.
Recipe via La Crosse Distilling co.