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Pork Brine
Preparation info
- Makes
4 cups
- Difficulty
Easy
Appears in
By Peter Sherman and Stephanie Banyas
Published 2019
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.
Ingredients
1 teaspoon 1 teaspoon 1 tea
Method
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