Brine ‘813’ Solution

Brining is a great way to keep moisture in food as well as tenderising meats and infusing flavour. Involving this process in your cooking may seem somewhat time-consuming, but I can assure you the results really do speak for them self. This brine recipe lends itself particularly well to meats, especially chicken and/or pork

The brining process infuses flavour in the meat, whilst at the same time making the meat all the more tender. The chemical process of removing water from the muscle fibre and replacing it with the brine also helps to break down the ligaments and tendons in the meat. With the added aromatics this will really add a touch of ‘soul’ to your cooking.


Yield 1.2L

1L Water

90g Sugar

80g Salt

1 Tbsp celery salt

1 Tbsp black peppercorns( crushed)

1 Tbsp coriander seeds (crushed)

1 Tbsp Cayenne Pepper powder

1 Tbsp Hot paprika powder

2 Cloves of garlic

½ Tbsp dried Jalapenos


1) Place all the ingredients for the brine in a saucepan, and bring to a simmer until the salt and the sugar has dissolved. Let the brine cool, then strain.

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