Brine

Brine

By
From
Deep South
Photographer
Andy Sewell

Brining has many different applications in the kitchen but it’s certain that it can vastly improve your meat cookery. I generally use a standard ratio of 5 per cent salt to water. Meats can be brined for a short period of time to season them before cooking or for a longer period if you are curing them. The time will vary from 20 minutes to 24 hours, depending on the size and cut you are using. Always rinse the meat thoroughly after removing it from the brine.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To prepare a 5 per cent brine, put 1 litre water in a pan with 50g sea salt and heat gently, stirring until the salt has completely dissolved. Chill thoroughly before use. Adjust the proportion of salt if your recipe requires a different percentage.
Tags:
American
Southern cooking
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