Waring CO900B Instruction Book page 19

Beef: oregano, rosemary, thyme, mustard, garlic
Lamb: rosemary, garlic
Pork: sage, garlic
Fish: cilantro, basil, citrus
You may not want to use all of the ingredients listed for
each category. Experiment – the key is to use ingredients
and flavors that appeal to your taste.
BRINING
Brining leaner cuts of meat such as poultry, turkey, and
pork in a saltwater solution produces juicier roasts and
rotisserie. The difference between brined and non-brined
meats is very noticeable. If you have the time it is
definitely recommended.
The rule to follow is to use a cup of table salt or 1½ cups
kosher salt for every gallon of water.
Or, for smaller cuts of meat, ½ cup kosher salt for every
quart of water.
Simply mix salt and water together. Place item to be
brined in a non-reactive container or sealable plastic bag
large enough to completely immerse the meat. Pour in
the brine, cover, and refrigerate.
The amount of time needed to brine depends on how big
the roast is. Following is a simple guideline:
Whole chicken
Chicken parts
Whole turkey
Turkey breast
Game hens
Pork chops
Pork tenderloin
Pork loin
It is important to thoroughly rinse and dry the meat once
you remove it from the brine, so when it roasts it will be
juicy, not salty.
3–8 hours
1– hours
1–4 hours
4–6 hours
1– hours
–6 hours
–6 hours
4 hours
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