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Standard 5% Brine

Monday, September 21, 2015

Note: Use sea salt for the brine because it dissolves readily and has no anti-caking agents or additives.

For 36-48 of protein, multiples as needed:

50 grams sea salt
(50 grams brown sugar for pork)
600 grams water
400 grams ice

Whisk salt (and brown sugar) into the water until it has dissolved, then add the ice. (The ice ensures that the brine remains cold throughout the hour of brining.)

After an hour, remove the protein from the brine and rinse it briefly in an ice water bath or under a cold running tap. Dry with paper towels. Finally, lay the pieces on a rack over a sheet tray and place in the refrigerator uncovered for at least four hours.

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