All-Purpose Brine

This recipe should make enough brine for half a pig’s head weighing 6 pounds / 2.75 kg; half the recipe will be enough for a beef tongue weighing 3 pounds / 1.4 kg or the equivalent weight of pork or lamb tongues. If you want your cooked meat to have a rosy hue, add ¾ ounce / 25 g of pink curing salt to this recipe.