Basic Meat Brine
May 10, 2019
Ingredients
- 1 quart water
- 4 tablespoons sugar
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon thyme
- 2 teaspoons oregano
- 4 bay leaves
- crumbled (4 to 5)
- 4 centiliters garlic
- smashed
- 2 tablespoons vinegar
Directions
- Step 1 Heat the water and add the remaining ingredients. Bring to a low simmer, stir a few times and remove from the heat. Let cool. That’s the brine.
- Step 2 How to use it? One very easy way is a gallon freezer bag. Put the meat in the bag and pour the cooled brine over it. Squeeze out much of the air, put the bag in a container and refrigerate. Just in case of leaks.
- Step 3 Chicken pieces benefit from the juice of a lemon and a tablespoon of rubbed sage added to the brine.
- Step 4 This much brine will take care of a 3 or 4 pound piece of pork loin, a chicken (or chicken pieces), a 3 or 4 pound beef, lamb or veal roast.
- Step 5 How long to leave the meats in the brine? Depends. For poultry, at least 24 hours. Up to about 36 hours. Roasts benefit from 3 days or more.