How to Make Brine – Brine Recipes

Need a quick brine or is there still time left for the big deal? Learn how to make brines that give vibes and long lasting meals!

Brine salinity level starts at about 5% but higher values are more widely used to ensure long-term preservation. In Fisheries 20% of salt is used in the brine to draw the moisture out of the fish. This process is called heavy salting and requires rinsing the fish in water or milk to get rid of the strong saline taste. Lower level of salt can be used which allows immediate consumption but reduces the products shelf life.

Vegetables can also be brined making them edible for months. During this anaerobic fermentation process due to the lack of oxygen, temperature, and the salinity of the brine the vegetables change their texture and flavor.

Using brine in cheese making for various process is also common like the Greek Feta cheese that is aged in brine. Some hard cheese are washed during the ripening process with brine that enhances their flavor with salt and also with herbs that could be added in the brine.

Covering the meat with dry coarse salt then let it rest for several hours is a process known as dry brining. It is a widely used method preserving fish and treating meats. Before consumption or cooking the salt needs to be rinsed off.

Using heavy 20% brine for long 24 hours brining is not recommended as it could result in too salty meats.

Brine-1-SunCakeMom

Brine

Heavy brine 20%

  • 15 oz / 500ml Water
  • 3 oz / 100g Salt
  • Herbs of choice (rosemary, thyme, parsley, mustard seed…)
  • 4 cloves Garlic
  • 15 oz / 500 grams ice, or ice water (optional)

Soft Brine 5%

  • 15 oz / 500ml Water
  • 1 oz / 25g Salt
  • Herbs of choice (rosemary, thyme, parsley, mustard seed…)
  • 4 cloves Garlic
  • 15 oz / 500 grams ice, or ice water (optional)

How to make Brine

  1. Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring it to a boil. Cover and remove from heat then let it cool down completely (If in a hurry, place ice into a large bowl and pour brine over ice).Brine-3-SunCakeMom
  2. Place meat in a big enough plastic bag or bowl and pour cooled down brine over it. Seal and let it sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 24 hours.Brine-5-SunCakeMom

Enjoy!

Note: Use in any recipe, but make sure the meat gets only lightly salted or none at all once it is brined.

A bit of salt in some water has magical properties. Check out what can be done with it:

Brine-2-SunCakeMom
Print
5 from 2 votes

How to Make Brine - Brine Recipes

Need a quick brine or is there still time left for the big deal? Learn how to make brines that give vibes and long lasting meals!
Course Condiments
Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Author SunCakeMom

Ingredients

Heavy brine 20%
  • 15 oz / 500ml Water
  • 3 oz / 100g Salt
  • Herbs of choice rosemary, thyme, parsley, mustard seed...
  • 4 cloves Garlic
  • 15 oz / 500 grams ice or ice water (optional)
Soft Brine 5%
  • 15 oz / 500ml Water
  • 1 oz / 25g Salt
  • Herbs of choice rosemary, thyme, parsley, mustard seed...
  • 4 cloves Garlic
  • 15 oz / 500 grams ice or ice water (optional)

Instructions

  • Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring it to a boil. Cover and remove from heat then let it cool down completely (If in a hurry, place ice into a large bowl and pour brine over ice).
    Brine-3-SunCakeMom
  • Place meat in a big enough plastic bag or bowl and pour cooled down brine over it. Seal and let it sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 24 hours.
    Brine-5-SunCakeMom

Notes

Use in any recipe, but make sure the meat gets only lightly salted or none at all once it is brined.

Pin now, Enjoy later!

Brine-Pinterest-SunCakeMom

Thomas Cook
Latest posts by Thomas Cook (see all)


1 thought on “How to Make Brine – Brine Recipes”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating