A basic brine recipe to enhance the flavor and tenderness of meat before smoking. This brine helps to keep the meat moist and adds a subtle sweetness and saltiness.
Preparation time
5min
Ingredients
8 Servings
- 3 bay leaves
- 15 g black peppercorns
- 200 g brown sugar
- 4 garlic cloves
- 240 g kosher salt
- 4000 ml water
Directions
Step 1
In a large pot, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar are completely dissolved.
Step 2
Add the black peppercorns, bay leaves, and crushed garlic cloves to the brine solution.
Step 3
Place the meat in a large container and pour the brine over it, ensuring the meat is fully submerged.
Step 4
Cover the container and refrigerate for 4 to 24 hours, depending on the size and type of meat.
Step 5
Remove the meat from the brine, rinse it under cold water, and pat it dry with paper towels before smoking.