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Spicy Brine Recipe

Brining and hot smoking form a perfect combination. I recently developed this spicy brine recipe and tried it on a couple of cuts of porkside, and everybody really liked the results. I'll keep experimenting for a while, so don't be surprised to see some additions (or changes) to this page during the next couple of months.

Brine works like a marinade, but seems to penetrate deeper into the meat. By preparing the brine the night before, the flavours of the spices have all night to stick to the salt, and the salt will carry these flavours deep into the meat.

Last Christmas, the Brined and Hot Smoked Turkey turned out excellent again, which encouraged me to check out the effects of brining on other meats as well.


Image of spicy brine during preparation.

Spicy brine during preparation (not all water added yet)


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Ingredients

For this spicey brine recipe you will need the following ingredients:

4 cups
1/2 cup
1 Tablespoon
2 Teaspoons
5
4 cups
Hot Water
Sea Salt (no iodine)
Black Peppercorns, coarsely crushed
Cloves
Bayleaves (dried)
(ice)Cold Water


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Preparation

-

In a stainless steel saucepan, bring 4 cups of water to the boil, add the Seasalt and stir until dissolved, add the Peppercorns, Cloves and Bayleaves;

-

Put the lid on the pan, and let cool down slowly - preferably overnight - so as to allow the flavour of the spices to fully penetrate the brine (watch the colour of the brine changing from light tan to dark brown);

Image of spicy brine during preparation - Peppercorns, Cloves and Bayleaf.

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Photo showing piece of pork side in spicy brine by Hot Smoke BBQ. After cooled down completely, pour the brine into a large non-reactive pan or bowl, and add 4 cups of (ice)cold water;

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Photo showing two pieces of pork side in spicy brine by Hot Smoke BBQ. This spicy brine is now ready for use!






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The Pit Boss Suggests:

Some examples of the use of this spicy brine by Hot Smoke BBQ:

Brined & Hot Smoked Turkey

Photo of Brined and Hot Smoked Turkey by Blue Smoke BBQ. Since two years we barbecue a turkey on Christmas Eve. Besides being an active and original way to spend a beautiful evening, this barbecued turkey does taste absolutely fantastic as well!

Brined, Smoked & Glazed Porkside

Brined, Smoked & Glazed Pork side Porkside is the ideal cut of meat for a winter barbecue. Sliced on dark bread, this hot smoked porkside is an excellent companion for a rich pea soup or a savory bean soup.

Blue Smoke BBQ Special: A Smoker's Diary - Glazed Porkside

Brined & Smoked Whole Pork Leg

Picture of a whole pork leg on a Weber barbecue. By indirect grilling it is possible to cook a whole pork leg to perfection. You can do this even in your small and simple kettle grill. The result is 14 pounds of barbecue smoked whole porkleg, which tastes fantastic, and looks quite spectacular!

Blue Smoke BBQ Special: A Smoker's Diary - Whole Pork Leg



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Keep Smokin' !