This is a basic brine that I use for bacon, corned beef, pickled tongue, ham, smoked pork loin, and petit salé pork. The method for brining is the same in each case. The only variations in the individual recipes are the addition of spices, herbs, or other flavorings and the time spent in the brine.
Makes 5 quarts
INGREDIENTS:
- 1 gallon cold water
- 1 pound (3 cups) kosher salt (I use Diamond Crystal)
- 1 cup (½ pound) firmly packed light brown sugar
- 3 tablespoons Insta Cure No. 1 (optional if meat is not to be smoked)
INSTRUCTIONS:
- Pour the water into a nonreactive container, such as a plastic storage tub or stainless steel bowl, large enough to hold the brine and the meat you wish to cure.
- Add the salt, brown sugar, and Insta Cure (if using) and stir until completely dissolved. Add the meat to the brine and weight it down with a plate so that it is completely submerged. Refrigerate for the time recommended in the individual recipe.
COOK’S NOTES:
- If you prefer a sweeter flavor in your cured meats, increase the brown sugar by ¼-cup (2-ounce) increments each time you cure something to determine what sweetness level you prefer. If the basic cure is too sweet, then reduce the sugar by ¼-cup increments. You can replace some or all of the light brown sugar with other sweeteners, such as dark brown sugar, molasses, maple syrup, agave syrup, treacle, white sugar, turbinado sugar, honey, or malt syrup. Be sure to take notes each time you cure something so that you can adjust the sweetness and salt levels and curing times to your taste.
- You can also replace some of the water with other liquids, such as beer, sweet or hard cider, red or white wine (take care, because wine is acidic), rum, bourbon, scotch, brandy, Drambuie, or Irish whiskey; consult the individual recipes for specifics.
- If the brining container won’t fit in your refrigerator, you can use a cooler. Add several gel ice packs sealed in zipper-lock bags and replace them as necessary to maintain a temperature no higher than 40°F.
