Sugarless brines

Hello all,

I recently started a new diet due to a medical condition, which prohibits sugar. I want to do the appetizer salmon but without the sugar how would it come out? Also, what about all other brines which require sugar, like brining a turkey or chicken or somehthing? Is there a way around this snafu?? I hope so....

Ron

P.S. I also can't have sugar "clones".....

I use these three on turkey with good results:

- Modified Alton Brown:
1 cup kosher salt
1 gallon vegetable stock (low sodium o.k.)
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean container sufficient to hold the turkey-- at least a 3 gallon. I guess you could sub regular ginger for the candied if the no-sugar requirement is strict.

- Old Bay:
1/2 cup Diamond Crystal kosher salt per 1 gallon water
1 TB Old Bay seasoning per gallon

Bring to a boil to dissolve.

- Seafood Boil:
1/2 cup Diamond Crystal kosher salt per 1 gallon water
1-1/2 tablespoons liquid seafood boil seasoning per gallon

You can up to double the amount of salt in the brine if you wish.

Can you use Spelenda? If so you can sub it for the other sugars.
Doug's collection is nice.
Jim

Ron,

The answer to your basic question is that salt and water are the required ingredients in a brine solution. Sugar is sometimes added for flavor and to balance the saltiness, but is optional, as is any other sweetener, herb, spice, etc.

Regards,
Chris

Thanks for your help everyone.

Ron