Before deciding why you might want to invest some time into brining your food before hitting up the grill you should get yo ass over to the TO BRINE OR NOT TO BRINE post to educate yourself on the science of brining. Have you read it?  good, lets get on with the recipe:
Author jacksmeatshack


Core Ingredients

  • Water salt and sugar in the following ratios: for every 1L water, 50g salt, 50g sugar

Optional Extras

  • 1 tablespoon garlic powder
  • 1 tablespoon chili flakes
  • 1 tablespoon mustard seed
  • 1 star anise
  • 1 large lemon


  1. Fill a large vessel with enough water to totally submerge your meat. now when I say vessel I commonly use a stock pot which you can get from just about anywhere however I do intend to invest in some brining bags large enough to brine a whole turkey so I let you know how I get on! I’ve also seen others using cool boxes, regular saucepans and zip lock bags… as long as the meat is completely covered.

  2. Add your salt and optional sugar. I find the sugar helps brown the skin but it’s a total no no when Mrs fusspants Health Shack is in the house. Unless I can get the sugar in without her looking.

  3. Then bring the water to the boil, once the water is at a rolling boil you can add your spices. So in my trusted recipe I add 1 tbsp of garlic powder, mustard seeds and chilli flakes and chuck in a star anise for good measure. 

  4. Let the water boil for 2 to 3 minutes because you don’t want to destroy the flavour of the spices then take your water off the boil and let it cool. You can even speed the process up by adding ice.

  5. Once cool chop up a large lemon and add to the water. Stir and then add your meat.

  6. Leave the meat to brine for at least 8 hours to allow the liquid to penetrate. If you can leave it overnight before transferring your meat to the grill ready for din dins.