Jane Grigson's English Brine
Author: Epicurus.com Kitchens
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
- 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.
- 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.
- Cover and keep in a dry place at a temperature below 60 degrees F during salting time.
- This depends on the thickness of the meat. Trotters, 24 hours, a leg of pork can take 10 days.
- Note: Joints required for roasting rather than boiling will be improved by a 12 hour soak in brine, without tasting too salty afterwards.
- 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.
- The crock will need washing in boiling soda again. The meat will be OK.
- Recipe Charcuterie and French Pork Cookery - Jane Grigson