Apple Cider Brine for Turkey/Pork

I used a half recipe of this for two pork tenderloins and two turkey tenderloins before I smoked them for an hour and half with some apple chips. They were both so good, we ate it before I could get a picture. Romer was here, he can vouch for me that it was awesome. I will definately brine again and the apple cider was a very nice touch. Recipe courtesy of Food.com


Ingredients:

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed ( in mortar or spice mill)
2 teaspoons allspice berries, crushed ( in mortar or spice mill)
8 cups unsweetened apple cider ( or juice)
4 cups of ice

Directions:

In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.

Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.

Let sit overnight and make sure meat is patted dry before cooking.