BACK TO SEARCH RESULTS

Curing Brine

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
2 ounces (57 grams)

Recipe ID
C00243

Ingredients
US standard
Metric
Water
1 gallon
3.8 liters
Prague powder (see Chef ’s Note)
1 ounce
28 grams
Kosher salt
4 ounces
115 grams
Whole cinnamon
1 stick
1 stick
Black pepper, crushed
2 teaspoons
2 teaspoons
Cloves, whole
2 teaspoons
2 teaspoons
Preparation
  1. Gather all the ingredients and equipment.
  2. Combine all brine ingredients in a saucepan. Bring to a boil. Cool brine to 41°F (5°C). Immediately label your container.