This method is very popular among BBQ enthusiasts!
Ingredients
- 1 liter water
- 20 gram salt
- 10 gram brown sugar
- 1 tbsp pepper
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
Brine can be translated to salt pickle with flavor. Initially, this was used for meat preservation, but the method quickly became very popular among avid BBQ enthusiasts. By putting the meat in this pickle, the meat gets a natural salty taste and retains the meat's own liquid better. Many tests of the same dishes have been done with and without brine and the result is quite surprising. When using brine, the liquid released from the meat is reduced by about 4%. This gives even more juicy meat! This recipe is a starting point and you can vary it with spices that you like. Today I have to prepare a large brisket and have made 3 liters of brine.
Step 1
Start by finding a large pan you have a lid for and measure out the spices.
Step 2
To bring out extra good taste from the spices, shake the spices (without salt and sugar) in a dry pan. Fry on medium heat in a dry pan until you feel a delicious spice smell spreading around.
Step 3
Pour some of the water into the pan and pour in all the spices. Bring the liquid to a boil and stir so that the sugar and salt are completely dissolved in the water. Now turn off the heat and add the rest of the water. Here I use ice cold water to cool it down as quickly as possible. When using brine, it is important that the entire meat is covered by the liquid. Add the meat and put on the lid. Refrigerate for 12-24 hours.
