← Back to Search Results
Brine Instructions Recipe-4218

Photo by: Joseph De Leo
Comments: 0


You can use your brine to preserve many of the meats you will use in this book, e.g., pork belly, beef brisket, bottom round, or ox tongue. Some recommend salt-peter instead of sea salt; I always feel it is a little too ferocious, and as a result am aware of it at the eating stage.

Yield: Makes 4 quarts


  • 2 cups superfine (caster) sugar (many suggest brown sugar, but not me)
  • 2ΒΌ cups coarse sea salt
  • 12 juniper berries
  • 12 cloves
  • 12 black peppercorns
  • 3 bay leaves
  • 4 quarts water


Bring all the brine ingredients together in a pot, and bring to a boil so the sugar and salt melt. Decant into a container and allow to cool. When cold add your meat, and leave it in the brine for the number of days required for your recipe.

Even though the brine is a preserving process, we are celebrating its flavor-enhancing properties, so just in case in these somewhat bacterially anxious days it is probably not bad thing to keep your brine and its contents in the fridge.

© 2004 Fergus Henderson

Note from Cookstr's Editors

Nutritional information is based on 1/6 of the brine.


Nutritional Information

Nutrients per serving (% daily value)

43kcal (2%)
5568mg (232%)
0g (0%)
0g (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
0mg (0%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?