Above: Mise en Place for recipe. All images taken with an iPhone 5
Brining meat is both a method of preservation and also getting flavor into meat. The science behind this technique of seasoning meat is that the meat absorbs the salt and the flavors suspended in the water along with it. The absorbed water makes the meat plump and tender. Please let me know how you like my recipe in the comments below.
- Prep Time: 5 Minutes
- Ready In: 30 Minutes
- 2 Cups Water
- 1 Cup Non-Iodised Salt
- 1/2 Cup Sugar
- 1 1/2 Tablespoons of Freshly Ground Black Pepper
- 3/4 Tablespoon Whole Cloves
- 1 Tablespoon Coriander Seed
- 1 Teaspoon freshly grated Nutmeg
- Add all the ingredients to a saucepan and slowly bring to the boil while occasionally stirring to dissolve salt and sugar.
- Once no more grains of salt can be seen turn of stove and remove from heat.
- Take a measuring cup and fill up with 4 cups of ice, bring the water level up to the 4 cup mark. Add this to the brine while stirring constantly to cool the solution. Cooling the brine is an important step before pouring it over your meat.
This basic brine can be tailored depending on what meats you are cooking, for instance if you are brining chicken add some of your favourite fresh or dried seasonings. With Chicken I find that Thyme adds a new dimension and with Pork you can add a dried Cinnamon stick. Your meat should brine for approximately 24 hours before cooking.