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Spice Brine

Brine with warm spices
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Seasoning
Servings 1 gallon

Equipment

  • Digital scale
  • Frying pan or small sheet pan
  • Spice grinder OR Cheesecloth and twine
  • Stock pot
  • Hi Temp plastic container (4 quarts)

Ingredients
  

  • 1 quart water
  • 1 quart ice water
  • .5 cup salt
  • 2 tablespoons brown sugar
  • 13 grams fennel seeds whole
  • 4 grams coriander whole
  • 4 each cloves whole
  • 1 each bay leaf fresh if possible
  • 11 grams black peppercorns whole
  • 1 each star anise whole
  • 28 grams thyme fresh, on stem
  • 4 grams pink salt OPTIONAL

Instructions
 

  • Toast fennel, coriander, cloves, peppercorns and star anise in frying pan over medium heat or 300 F oven until fragrant, not smoking. If grinding, do so now, or make a sachet with bay and thyme in cheesecloth and tie with twine.
  • Combine water, salt, pink salt (if using), brown sugar, toasted spices, bay and thyme in stockpot.
  • Bring brine to a boil, stir to ensure that salt and sugar have dissolved. Let simmer for 5 minutes, then remove from heat and let steep for 30 minutes.
  • Add ice water to brine and ensure temperature is below 45 degrees before using.
  • Store refrigerated up to 5 days.

Notes

Pink salt is used to fix hemoglobin in meat, for an attractive pink color. It also acts as a powerful antioxidant and antimicrobial. It is recommended for any preserved or cured meat product that will be cooked, and for pureed liver preparations.
Keyword Brine, Spice brine, Spice brine for meat, Spices