Pork Brine

Preparation info
  • Makes

    4 cups

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I always brine any large muscle of pork, such as shoulder or belly, before cooking it. Brining seasons the whole piece of meat inside and out, and, most importantly, ensures a juicy and tender finished product. Use this for other meats, like chicken or turkey, before they are smoked.


  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1 tea


In a small sauté pan over low heat, combine the peppercorns, coriander, and mustard seeds and toast, stirring occasionally, until just fragrant, about 5 minutes. Let cool for 5 minutes, transfer to a mortar and pestle, and coarsely crush.

In a large saucepan, combine the cold water, sugar, salt, thyme, bay leaves, and toasted spices and bring to a boil over high heat. Cook until the sug