Ingredients
- 3-3/4 quarts of water
- 3/4 cup sea salt
- 3/4 cup granulated sugar or Sucanat (optional)
- 1 cup long-fermented kombucha
- Flavorings as desired (see below for ideas)
Directions
- Combine all ingredients and stir to dissolve. Submerge the cut of meat or whole bird in the solution.
- Refrigerate the meat in the brine for a few hours or 1 to 2 days for larger birds like turkey.
- Before cooking, pour off the brine, pat the meat dry, and proceed as necessary.
- MEAT BRINE FLAVORING OPTIONS
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Add these right to the above brine and be sure to remove any bits of herbs or flavorings from the meat before cooking to prevent burning.
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Meat Brine For Chicken
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To the basic brine add black peppercorns, dried or fresh thyme, lemon slices, dried or fresh parsley.
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Meat Brine For Turkey
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To the basic brine add black peppercorns, dried or fresh sage, orange or lemon slices.
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Meat Brine For Beef
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To the basic brine add black peppercorns, onion slices, dried or fresh marjoram, lime slices.
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Meat Brine For Lamb
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To the basic brine add lots of fresh peeled garlic, lemon slices, fresh or dried rosemary and/or mint.