Poultry & Pork Brine

I’ve used this recipe for years and it has never let me down.  It produces delicately flavoured moist tender poultry … it also works really well with pork.

The Brine

• 4 litres cold Water
• 125g salt
• 100g caster sugar
• 100g light brown sugar
• 150ml soy sauce
• 100ml cider vinegar
• 50g runny honey
• 1 orange, sliced
• 1 lemon, sliced
• 3 tablespoons ground black pepper
• 1 tablespoon garlic granules
• 1 teaspoon ground Allspice

Mix all of the above ingredients in a large plastic bucket or food quality non-metallic container (until sugars and salt are dissolved).

Put the meat in the brine and cover (ensure it is submerged).  Place in fridge overnight (or for up to 24 hours).  Don’t brine for longer than 24 hours or the meat can become mushy.

Before cooking, drain the meat and leave to dry for around an hour (or pat dry with paper towels).

Cook as usual, or follow one of my other recipes.