1 Brine

Brines are primarily used for curing meat. Since brines tenderize, many chefs also use them for roast poultry and pork. Brines are rarely used for red meats.

Ingredients

• 1 gallon Water
• 4 ounces Kosher salt
• 3 ounces Sugar
• 2 Bay Leaves
• 2 teaspoons Dried Thyme
• 4 Whole Cloves
• 1 Tablespoons Peppercorns

Steps

1. Combine the water, salt, and sugar in a stockpot. Make a sachet by tying the herbs and spices in a piece of cheesecloth. Add the sachet to the pot.
2. Bring the water to a boil, stirring to dissolve the salt and sugar.
3. Let cool, then refrigerate until completely cold. Remove sachet.
4. Put the meat or poultry into the brine. Poultry must be weighted to keep it submerged. Refrigerate.
5. For large cuts of meat, marinate at least 6 hours, up to 2 days. For small pieces, such as chops and cutlets, marinate 2 to 6 hours.
6. Remove the meat from the brine, dry it, and proceed with the recipe. Treat the brined meat like fresh meat.
7. Discard the used brine.