Brining meat is a technique that involves soaking meat in a saltwater solution with the aim of enhancing the taste, texture, and juiciness of the meat. The salt helps to season the meat from within, making every bite more enjoyable.
As well as the taste enhancement, brining ensures a juicy bite by retaining moisture during the cooking process. The salt in the brine breaks down some of the meat proteins, allowing the muscle fibers to absorb and retain water. As a result, the meat remains juicy and succulent, even when cooked at high heats.
Add your own flavour profiles to change the aromatics of your meal, in this recipe we have added lemons and star anise for a sweet and sharp flavour.
- Water salt and sugar in the following ratios: for every 1L water, 50g salt, 50g sugar
- 1 tablespoon garlic powder
- 1 tablespoon chili flakes
- 1 tablespoon mustard seed
- 1 star anise
- 1 large lemon
Fill a large vessel with enough water to totally submerge your meat.
Add your salt and sugar to the water.
Bring the water to the boil, then once at a rolling boil you can add your spices.
Let the water boil for 2 to 3 minutes then take your water off the boil and let it cool.
Once cool, chop up a large lemon and add to the water. Stir and then add your meat.
Leave the meat to brine for at least 8 hours to overnight to allow the liquid to penetrate.
When ready to begin your cook, remove your met, pat dry and get it into the heat!