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Apple Brine for Veal

Ingredients

• 1 1/2 Gallons Water
• 1/2 Gallon Apple juice, fresh
• 1 Cup Kosher salt
• 1 Cup Brown sugar
• 4 Apples Sliced thin, discard core
• 2 Each Garlic heads, cut in 1/2
• 2 Each Yellow onions, julienne
• 4 Each Whole cloves
• 20 Each Black peppercorns
• 4 Each Bay leaf
• 2 Lemons Cut in ½, juiced into water, then added to water
• 1 Bunch Fresh parsley, bruised and rough chop
• 1 Bunch Fresh tarragon, bruised and rough chop

Method

• Put water in a 5-gallon bucket. Dissolve salt and sugar in the water.
• Add the remaining ingredients to the water.
• Place meat in the water so that it is totally submerged. Add more water if necessary.
• Place bucket in a cooler.
• Leave the meat in the brine for at least 6 and up to 12 hours.
• Remove meat from the brine. Rinse off all the brine. Pat the meat dry with paper towels.
• Cook.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company