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 – 350g
Brown Sugar – 225g
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
Method:
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.
At Smoked and Cured, we provide a variety of umai bags, wood smokers, and more. Browse our selection today!
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