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Brine for Pork

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  • Author: Jill Baker
  • Yield: Makes 1 Gallon 1x


Units Scale

1 c. Kosher Salt

1/2 c. Sugar

1 Tbsp. Coriander Seeds, crushed

1 Tbsp. Black Peppercorns, crushed

8 Allspice Berries, crushed

6 Juniper Berries, crushed

4 Garlic Cloves, crushed

4 Bay Leaves, crushed

4 Thyme Sprigs


  1. Put the salt, sugar, and 4 cups water in a medium saucepan and bring to a boil, stirring to dissolve the salt and sugar. Boil for 1 minute, them remove from the heat and pour into the brining container. Add the coriander seeds, peppercorns, allspice, and juniper berries, garlic, bay leaves, and thyme, and pour in 12 c. cold water.
  2. Once the brining solution is completely cool, add the meat. To submerge the meat, weigh it down using a plate and a jar filled with water. (Do not use a metal weight or jar with a metal lid, as it would react with the brine.)
  3. Refrigerate the meat in the brine according to the individual recipe instructions.


The information and recipe, contained within, is excerpted from Bones by Jennifer McLagan and can be purchased here.