Required Items:

• Large mixing bowl or food-safe bucket
• Digital kitchen scale
• Whisk or spoon
• Cooler or large pot with lid

Basic Ingredients:

• 1 liter water
• 60 g sea salt
• 30 g sugar (optional for balance)
• 1 tsp black peppercorns
• 2 bay leaves
• 1 clove garlic (crushed)
• 1 tsp mustard seeds
• 1 sprig thyme or rosemary

Preparation:

• Heat 250 ml water and dissolve the salt and sugar in it.
• Add the herbs and spices and let the mixture cool completely.
• Mix with the remaining 750 ml cold water.
• Place the meat in the brine and ensure it’s fully submerged.
• Let it brine for a minimum of 4 hours and maximum of 24 hours in the refrigerator.

Usage Tips:

• Rinse the meat well under cold water after brining.
• Pat dry with paper towels and let it come to room temperature for 30-60 minutes.
• Prepare the meat as desired on the BBQ.

Variations by Meat Type:

For beef:

• Add 1 tbsp Worcestershire sauce.
• Use red wine instead of water.

For pork:

• Add 1 tsp cinnamon and 100 ml apple juice.
• Use honey instead of sugar.

For chicken:

• Add 1 tsp paprika powder and 1 tbsp lemon juice.
• Use chicken broth instead of water.

Tips:

• Use a ratio of 6% salt per liter of water for a balanced brine.
• Always keep the brine cold to ensure food safety.
• Experiment with different herbs and spices for your own unique flavor profile.

Expert Tip: Add apple cider vinegar or citrus juice to your brine for extra flavor and tenderness. Use citrus for chicken and pork, and vinegar for beef and lamb. Adjust quantities to maintain the proper salt-to-water ratio.

Happy brining! Jan Luts