Jamaican Jerk Brine For Chicken, Pork ....
- 2 cups hot water
- 1 cup kosher salt
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons jamaican jerk spice
- 4 lbs roasting chickens
- Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
- Proceed with cooking method you desire.
- Roast, Grill, Rotisserie cooking to internal temperature of 175.
- Let rest 10-15 minutes before carving.
water, kosher salt, brown sugar, garlic, onion powder, jerk spice, roasting chickens
Taken from www.food.com/recipe/jamaican-jerk-brine-for-chicken-pork-218420 (may not work)