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Brine Instructions

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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.

Makes4 quarts

Cooking Methodbrining

CostInexpensive

Easy

Total Timeunder 15 minutes

One Pot MealYes

Taste and Texturesalty, spiced, sweet

Ingredients

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

Instructions

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.

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