HOW TO BRINE

A basic brine for ya basic ass.

Want juicy meat? Then you just have to brine your meat some times. And no, I’m not talking about your regular beef steak, chicken breast or pork chop. Although, you could do those too, but you’ve got to adjust your ingredients and time. I honestly see no point in brining the small stuff, but hey, you do you boo!

Brining is where you soak your meat in a brine solution for an hour to a few hours and it absorbs liquid and salt, thus giving you an end result of a more flavourful and juicier bite. A thing to remember is that you’d only really want to brine your meat if you were further going on to prepare it in a dry fashion. I’ve found that brining before cooking in a gravy doesn’t bring out the best.

What we’re going to talk about here is a simple recipe to brine a chunk of beef, pork or a whole chicken. And nope, none of the fancy stuff either. So no excuses for those recipes that call for brined meat. All we’re going to be using is, wait for it.. water + salt + sugar.

Yep, that’s it! Yes sure, depending on how you’re going to cook the meat afterwards, as well as which seasonings you’re going to be using, you could always add in a few more spices to your brine. Stuff like: fennel seeds, bay leaves, peppercorns, cloves, cinnamon and cardamom. But that’s for another day.

Alright, let’s get started shall we?

Yields6 Servings
Prep Time5 minsCook Time15 minsTotal Time6 hrs 20 mins

HERE’S WTF YOU NEED:
 1 kg chunk of pork, beef or a whole chicken
 6 cups water
 6 tbsp salt
 3 tbsp light brown sugar

HERE'S WTF YOU DO:
1

Wash your meat and pat dry. Fill a deep vessel with water and heat this until the water has reached a simmer. Then add in the salt and sugar and let them dissolve while the water reaches a boil.

2

Take this off the heat and let the brine liquid cool to room temperature. Then, transfer to a container big enough to hold your meat, making sure you have the lid handy as well.

3

Place your meat in and refrigerate for 6 hours. Then, discard the brine, wash and dry your meat. There, it's brined and ready to cook further.

Ingredients

HERE’S WTF YOU NEED:
 1 kg chunk of pork, beef or a whole chicken
 6 cups water
 6 tbsp salt
 3 tbsp light brown sugar

Directions

HERE'S WTF YOU DO:
1

Wash your meat and pat dry. Fill a deep vessel with water and heat this until the water has reached a simmer. Then add in the salt and sugar and let them dissolve while the water reaches a boil.

2

Take this off the heat and let the brine liquid cool to room temperature. Then, transfer to a container big enough to hold your meat, making sure you have the lid handy as well.

3

Place your meat in and refrigerate for 6 hours. Then, discard the brine, wash and dry your meat. There, it's brined and ready to cook further.

HOW TO BRINE

Note: Increase the quantities to accommodate larger portions of meat, with the time remaining the same. But, if you’re brining a turkey, increase the time it sits in the brining solution for 12 hours.


Dishes where your meat needs brining. Go on, try them:

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