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
- 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.
- Bring the water to a boil, stirring to dissolve the salt and sugar.
- Let cool, then refrigerate until completely cold. Remove sachet.
- Put the meat or poultry into the brine. Poultry must be weighted to keep it submerged. Refrigerate.
- 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.
- Remove the meat from the brine, dry it, and proceed with the recipe. Treat the brined meat like fresh meat.
- Discard the used brine.