Maple Brine


Enhance the tenderness, texture and flavor of your favorite lean meats like fish fillets, chicken, turkey and pork chops with this easy maple brine recipe.

Source: Flavorize by Ray Lampe, Dr. BBQ and published by Chronicle Books

Makes about 1 qt (960 ml)



  • 2 cups (480 ml) water, plus 2 cups (480 ml) ice water
  • 1/2 cup (120 ml) pure maple syrup
  • 1/4 cup (60 g) Morton’s Kosher Salt
  • 1 tbsp. vanilla extract
  • 1 tsp. granulated onion
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg


  1. In a medium saucepan over medium heat, combine the 2 cups (480 ml) water, maple syrup, salt, vanilla, granulated onion, pepper, cinnamon, and nutmeg. Mix them well.
  2. Bring the mixture to a simmer, stirring often. Cook it for 1 to 2 minutes, until the salt and syrup are dissolved.
  3. Add the ice water to a large bowl. Pour the hot brine over the ice water. With a large spoon, mix well until everything is blended.
  4. Refrigerate the brine for at least 2 hours, until well chilled.
  5. Use it immediately or keep it refrigerated for up to 1 week.

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