Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
60
Calories
0g
Protein
0g
Fat
16g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups water
- 8 ounces kosher salt
- 8 ounces sugar
- 1/2 cup whole black peppercorns
- 2 tablespoons allspice berries
Directions
1
Boil 2 cups of water.
2
Add salt and sugar and stir until dissolved.
3
Add remaining 6 cups of cold water and stir in remaining ingredients.
4
Makes enough brine for about 5 pounds of tenderloin.
5
Brine for at least 24 hours, however you can leave it for several days.
Recipe sourced from
fandom