5 Easy Recipes for Wet-Brining Pork and Lamb for Thanksgiving

Yes, turkey is the traditional star of the Thanksgiving table, but many of us prefer to celebrate by taking a protein path less chosen. For those renegade revelers, we offer an easy recipe and primer for wet-brining pork and lamb for Thanksgiving. We also have four flavorful variations from the basic brine recipe because, after all, you're a renegade.

What Is Brining?

For brining, there are two simple techniques—dry-brining and wet-brining—both of which use salt to lock in moisture and add deep, complex flavor to meat:

• For a dry brine, a salt-heavy mixture is rubbed into the meat.
• For a wet-brine, meat is soaked in a flavored saltwater solution.

The wet-brining technique is the same whether you're working with chicken, turkey, beef, or—for our purposes here—pork and lamb. This preparatory step allows the meat's cells to retain more moisture during the cooking process, effectively trapping water inside.

Basic Brining: Recipe and Steps

This basic recipe and its variations are based on four pork or lamb chops, so adjust as necessary for the quantity of meat you're brining, ensuring it's entirely submerged in the saltwater solution. The most important part of wet-brining is the recipe's salt-to-water ratio. Exact quantities for the other ingredients are less important.

Ensure you have plenty of space in the fridge and enough time—from 2 hours to 2 days—for each brine to work its magic. Use this basic recipe for just about any meat for any occasion, but especially if you're serving sides or accompaniments with strong flavors that you don't want to compete with.

Ingredients

• 3 cups water
• ¼ cup salt
• ¼ cup firmly packed light brown sugar
• 2 cups ice cubes

Steps

1. Stir salt and sugar in the water until dissolved, and then stir in ice (and other flavorings, if desired) and cool the brine to 45 degrees F or lower.
2. Place 4 pork or lamb chops in a zipper-lock bag, add the brine, and then seal the bag.
3. Place the bag in a bowl (in case it leaks) and refrigerate for 2 to 6 hours, depending on the thickness of the chops.
4. Remove the chops, discard the brine, and pat the chops dry.
5. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.

Flavorful Brine Variations

To use any of these flavor-boosting brines for pork or lamb chops, follow steps for the basic brine and just stir in the additional flavorings as directed.

Caribbean Flavor Brine

This brine's ingredients bring the flavor of the islands to your Thanksgiving table. Carry the theme over to happy hour with one of our tropical cocktail recipes.

• 2½ cups water
• ½ cup dark rum
• 3 tablespoons soy sauce
• 3 tablespoons salt
• 3 tablespoons dark brown sugar
• 1½ tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground allspice
• 1 tablespoon minced fresh ginger
• ½ teaspoon ground cinnamon
• 2 cups ice cubes

Kentucky Brine

Don't use all your bourbon on this molasses-laden brine. Save some to make our bourbon-cranberry compote, the perfect Thanksgiving accompaniment to roasted pork or lamb.

• 2¾ cups water
• ¼ cup bourbon
• ¼ cup salt
• 3 tablespoons sorghum molasses, Steen's Pure Cane Syrup, or molasses
• 1 teaspoon Worcestershire sauce
• 2 teaspoons pure vanilla extract
• 2 cups ice cubes

Stout and Malt Brine

This brine recipe pairs the rich, roasted taste of Guinness (or other stout beer) with the sweet, caramel-like flavor of malt (or maple) syrup. The result is a smooth, deep flavor that complements pork and lamb while evoking crisp, fall weather.

• 2½ cups water
• ½ cup Guinness or other stout
• ¼ cup salt
• 3 tablespoons malt syrup or real maple syrup
• 1 tablespoon A1 Steak Sauce
• 2 cups ice cubes

Sweet and Spicy Brine

The sweet in this brine comes from a fruity blast of pomegranate or cherry syrup, while cumin accounts for its spicy kick. Fresh mint leaves and lemon zest add a herby freshness to round out the flavor profile of this versatile brine.

• 3 cups water
• ¼ cup salt
• 2 tablespoons light brown sugar
• ¼ cup pomegranate molasses or cherry syrup
• ¼ cup chopped fresh mint
• 1 tablespoon ground cumin
• ¼ cup minced onion
• 2 tablespoons finely grated lemon zest
• 2 tablespoons minced garlic
• 2 cups ice cubes