When smoking or curing food, many recipes will call for you to brine your meat. Having a reliable go-to brine recipe is a must, so we've shared our favourite recipe below. You can find everything you need to replicate this at home by shopping our online store by clicking the links.
Basic Brine Recipe - how to make a basic brine for curing meat
Ingredients to make 4 Litres:
Cure #1 6.25% - 50g
Kosher Salt - 450g
Brown Sugar - 250g
Cloves - 3 whole cloves
Crushed Peppercorns - 2 tbsp
Coriander Seeds (lightly toasted) - 2 tbsp
Fennel Seeds - 2 tbsp
Ground Mace - 2 tsp
Chili Flakes (optional) - 2 tbsp
Ground Bay Leaf - 1 tsp
Mustard Seeds (lightly toasted) - 1 tbsp
Oregano Leaves - 1 tbsp
One cinnamon stick - whole
As with any brine, pickling spices are optional. If any of the above aren't to your liking, leave them out. If using coriander and/or mustard seeds, lightly toast in a clean pan over low heat.
Combine all ingredients in a large pan. Add room temperature water and add to a low heat. Stir until all sugar and salt has dissolved. Allow to cool completely.