Jane Grigsons English Brine Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
7 pint: Water,
1 1/2 lbs: Sea or coarse salt,
1 lbs: Dark brown sugar,
2 ounce: Saltpeter,
1: Bayleaf,
1 Sprig: thyme,
10: Juniper berries, crushed
10: Peppercorns, crushed
Directions:
Boil hard for 5 minutes. Leave to cool. Clean crock or bucket and lid with
soda dissolved in boiling water, rinse well, and leave to DRAIN dry.
Pour in cold brine, though a muslin lined strainer. Immerse the meat
(duck, pork, beef, mutton) and keep it below the surface by laying a piece
of boiled wood, or scrupulously clean plate on top. Cover and keep in a dry
place at a temperature below 60
F
Salting time.
============ This depends on the thickness of the meat. Trotters, 24 hrs,
a leg of pork can take 10 days. NB. Joints required for roasting rather
than boiling will be improved by a 12 hour soak in brine, without tasting
too salty afterwards.
In home conditions, in a cool larder, meat can be kept in brine for up to a
fortnight or three weeks, sometimes longer. The moments islands of white
mould begin to float on the surface, remove meat and throw away the brine.
The crock will need washing in boiling soda again. The meat will be OK.
Recipe Charcuterie and French Pork Cookery - Jane Grigson
Source from luhu.jp
soda dissolved in boiling water, rinse well, and leave to DRAIN dry.
Pour in cold brine, though a muslin lined strainer. Immerse the meat
(duck, pork, beef, mutton) and keep it below the surface by laying a piece
of boiled wood, or scrupulously clean plate on top. Cover and keep in a dry
place at a temperature below 60
F
Salting time.
============ This depends on the thickness of the meat. Trotters, 24 hrs,
a leg of pork can take 10 days. NB. Joints required for roasting rather
than boiling will be improved by a 12 hour soak in brine, without tasting
too salty afterwards.
In home conditions, in a cool larder, meat can be kept in brine for up to a
fortnight or three weeks, sometimes longer. The moments islands of white
mould begin to float on the surface, remove meat and throw away the brine.
The crock will need washing in boiling soda again. The meat will be OK.
Recipe Charcuterie and French Pork Cookery - Jane Grigson
Source from luhu.jp