Revitalizing Brine: The Key to Juicy Meats
Discover the magic of brining with this revitalizing brine recipe! Enhance the moisture and flavor of meats with a harmonious blend of salty, sweet, and aromatic.
Equipment
- Large mixing bowl or pot
- Whisk or Spoon
- Measuring cups and spoons
- Airtight container for brining
- Refrigerator
Ingredients
- 4 cups water approximately 950 ml
- 0.5 cup kosher salt approximately 120 g
- 0.33 cup brown sugar approximately 70 g
- 1 tablespoon whole black peppercorns approximately 15 g
- 4 cloves garlic smashed
- 3-4 sprigs fresh thyme
- 2 bay leaves
- 0.25 cup lemon juice optional, approximately 60 ml
- 1 cup apple cider optional, approximately 240 ml
Instructions
- In a large mixing bowl or pot, combine water, kosher salt, and brown sugar. Whisk until fully dissolved.
- Incorporate black peppercorns, smashed garlic, fresh thyme, and bay leaves into the brine. Add lemon juice or apple cider if desired.
- Allow the brine to cool to room temperature, then refrigerate for 1 hour.
- Place the meat in an airtight container or resealable bag. Pour the cooled brine over the meat, sealing tightly.
- Refrigerate the brined meat for 1-12 hours, depending on meat type and size.
- After brining, remove the meat and rinse undercold water to remove excess salt. Pat dry with paper towels.
Notes
Use kosher salt for better dissolving