Buttermilk brine

Buttermilk brine

By
From
Ben's Meat Bible
Makes
500 ml
Photographer
Benito Martin

This brine is perfect for poultry. We use it a lot at Billykart Kitchen to flavour our birds, and are lucky enough to have a vacuum-pack machine that seals the poultry and brine in an airtight bag, providing maximum penetrating power. At home, I suggest using a large airtight container that will allow the meat to be covered completely in the brine. You can also buy a large brining needle, which allows you to inject the meat with the brine, from specialist kitchen stores.

Ingredients

Quantity Ingredient
500ml buttermilk
1 onion, finely diced
2 garlic cloves
1 tablespoon salt
1 teaspoon cracked black pepper

Method

  1. Combine the buttermilk, onion and garlic in a bowl and mix thoroughly. Add the salt and cracked black pepper and stir until the salt has dissolved.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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