Cider brine

Cider brine

By
From
Ben's Meat Bible
Makes
2.5 litres
Photographer
Benito Martin

Ingredients

Quantity Ingredient
500ml apple cider
230g soft brown sugar
3 oranges, cut into quarters
230g table salt or kosher salt
2 tablespoons chopped rosemary
5 garlic cloves, finely chopped
3 tablespoons black peppercorns
5 bay leaves
2 litres cold water

Method

  1. Heat the cider in a very large stockpot over medium heat and bring to a simmer. Stir in the sugar and allow it to dissolve in the cider. Add the remaining ingredients except for the water and stir to combine. Remove from the heat, cover and set aside for 20 minutes.
  2. Pour the water into the container you will be using to brine your meat. Add the apple cider mixture and stir well to combine. Allow the brine to cool completely before using.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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