This recipe is from the 2nd Hasty-Bake Dinner Party class! This one was taught by Boston Deli Grill & Market and is a fantastic brine for pork during the Holiday Season!
Ingredients
1 cup maple syrup
1 cup molassas
5 oranges peeled and smashed (use all of the orange in brine)
25 peeled garlic cloves
25 sprigs fresh thyme
2 cups salt
2.5 gallons water
5 bay leaves
1 bag of ice
Instructions
Add all ingredients except for ice to a 5 gallon pot and bring to a boil.
