The folder name
Please choose a different name.
Please enter a name for the new folder.
Brining imparts even seasoning and flavour throughout meat and ensures a consistent result each time. The most basic of brines contain no more than water and salt, a good ratio to use is 10% salt to water for anything from 3 hours depending on the size of the cut and how seasoned you prefer it to be. Josh Eggleton adds a mixture of herbs and spices to his brine for extra flavour.