Make Your Own Brine Recipe At Home
This brine spice mix can be used for brining beef, turkey or chicken. For smaller cuts of meat, cover, refrigerate for at least 1 hour per pound of meat and then rinse before cooking to remove excess salt. If you’re brining a brisket for corned beef it takes at least 5 days to brine and then boil until tender. Please be aware, the amount of brine spices used and time will vary depending on the type and quantity of meat.
If you’re looking to make Corned Beef, try our go-to recipe! The recipe makes a good amount of leftovers and the best part, freeze the corned beef into portions for a quick protein addition into recipes. We love using the leftover corned beef to make hash. Why just make corned beef and cabbage in March, when you can make it anytime throughout the year!
Make Your Own Brine Recipe At Home
Enough for 5 - 8 pounds of meat (adjust accordingly based on meat)
Brining spices
1/2 cup salt (kosher salt, pink salt or a mix)
1-2 tsp sugar
1 tbsp black peppercorns
1 tbsp yellow mustard seeds
2 bay leaves
1 tsp whole cloves
1 tsp dried minced ginger
1 tsp dried minced garlic
1/2 tsp coriander
1 tsp allspice berries
1 tsp juniper berries
Simmering spices
1/2 tsp black peppercorns
1 tsp yellow mustard seed
1/2 tsp allspice berries
1/4 tsp dried minced garlic
1/4 tsp whole cloves
Instructions
- For flavorful and juicy meat, combine the brine spices with 8 cups of water and a quarter cup of apple cider vinegar in a large stock pot and bring to a boil. Remove the liquid from the heat, let it cool and submerge your meat of choice!
- For smaller cuts of meat, cover, refrigerate for at least 1 hour per pound of meat and then rinse before cooking to remove excess salt. If you’re brining a brisket for corned beef it takes at least 5 days to brine, rinse and then boil until tender.
Please note: With this brine and seasoning recipe adjust spices to your taste. Keep the same salt to water ratio! If you want a more meat-forward flavor, reduce the spices. If you want more of the spices to come through, add more spices. Remember to keep the same salt and water ratio.