Page 137 - YC Cooking School

1. Add red wine for colour and flavour

Although not strictly necessary, this step will add extra flavour and give your meat a lovely
purple tinge.

2. Balance is key
Balance the salty flavour of the brine solution by adding brown sugar. Vinegar will also help

to balance out the saltiness of the brine and give it a lovely acidic edge.

3. Test if it’s ready
You’ll know your brine is ready to add to your meat when both the sugar and salt have
dissolved. Scoop out a small amount of your brine with a teaspoon and inspect it closely. If

it still has a granular texture, leave it on the heat for a while longer, stirring regularly until it
is completely smooth.

4. Allow the brine to cool
It’s important that your brine is cold before you put your meat into it. The last thing you

want is for your meat to start cooking before you’ve properly cured it.

5. Remove extra salt
Brine can give your meat a very salty flavour, so a helpful tip for removing excess salt is to
pat your meat dry with some paper towel or rinse it under cold water.

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