Brining

Brining meat takes us as humans right back to basics in terms of some of the first things we as a species learned both to store food, and ensure it was healthier to eat in terms of killing germs and other bugs which could not survive such a high saline solution. Basically here is what you want :

• 1 US/UK gallon water (4 liters)
• 1.5 cups non-iodized salt (kosher, pickling, sea)
• 1.0 cups white or brown sugar, maple syrup, honey or whatever (I always use honey from a local apiary)
• herbs and spices to your preference

You simply mix this ideally first in a pot on the stove and bring to near-boiling just for the sake of fully dissolving the sugars and salts.

Brining meat is really easy to do with a big bucket, and enough fridge space to hold it. The basic recipe is just :

• 2 litres water
• 3/4 cup non-iodized salt (kosher or pickling)
• 3/4 cup honey
• 1 tablespoon herbs (we used thyme and oregano combo)
• 1 teaspoon pepper
• 1 large onion, chopped

See below for a complete video