Spiced Brine for Tender Meats
Ingredients
- 600g water
- 30g sea salt
- 15g sugar
- 3g fennel seed
- 3g juniper berry
- 2g coriander seed
- 2 sprigs of thyme, picked
Preparation
Dissolve the sea salt and sugar in about 100g of warm water first
Toast the spices, then crush them and add to the brine
Add herbs if you want
Top up with the remaining 500g water and chill the brine in the fridge
Prepare your meat and leave it in the brine overnight
Wash off the brine before storing or using to cook
Tips
Brining helps retain moisture during cooking and ensures meat is well seasoned and tenderized
Leaner meats like chicken breast and pork loin benefit most, but avoid brining red meats like beef or lamb
Fish can be brined with a lower salt and sugar ratio
Use a 5% salt and 2.5% sugar ratio for meats, and feel free to adjust spices for different cuisines
Prepare brine in big batches and freeze meat after brining for convenience
