Salt brine, 5%

Salt brine, 5%

By
From
Finding Fire
Makes
5 litres

Brining can be a great technique to apply to specific meats as the process of osmosis sees the meat absorb and retain juices even after it is cooked. The exposure to salt also helps to break down proteins, making the meat softer and juicier as a result. However, the process of brining must be adapted to suit the particular protein. If the concentration of salt is too high or the meat is left for too long in the brine, it can be unpalatable.

Ingredients

Quantity Ingredient
250g table sea salt (non-iodised)
5 litres filtered water

Method

  1. 1. In a large, deep saucepan, combine the salt with 2 litres (68 floz/8 cups) of water.
  2. 2. Bring to the boil, stirring to dissolve the salt.
  3. 3. Remove the pan from the heat and pour in the remaining water. Allow to cool and refrigerate to chill completely before using for brining.
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