Jane Grigson's English Brine
Recipe type: Stocks and Foundation Sauces
Serves: 1 recipe
  • 7 pints water
  • 1 1/2 pounds sea or coarse salt
  • 1 pound dark brown sugar
  • 2 ounces saltpeter
  • 1 bay leaf
  • 1 sprig thyme
  • 10 juniper berries; crushed
  • 10 peppercorns; crushed
  1. Boil hard for 5 minutes. Leave to cool. Clean crock or bucket and lid with soda dissolved in boiling water, rinse well, and leave to DRAIN dry.
  2. Pour in cold brine, though a muslin lined strainer. Immerse the meat (duck, pork, beef, mutton) and keep it below the surface by laying a piece of boiled wood, or scrupulously clean plate on top.
  3. Cover and keep in a dry place at a temperature below 60 degrees F during salting time.
  4. This depends on the thickness of the meat. Trotters, 24 hours, a leg of pork can take 10 days.
  5. Note: Joints required for roasting rather than boiling will be improved by a 12 hour soak in brine, without tasting too salty afterwards.
  6. In home conditions, in a cool larder, meat can be kept in brine for up to a fortnight (two weeks) or three weeks, sometimes longer. The moments islands of white mould begin to float on the surface, remove meat and throw away the brine.
  7. The crock will need washing in boiling soda again. The meat will be OK.
  8. Recipe Charcuterie and French Pork Cookery - Jane Grigson
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