Brine, Wine & Dine: The Perfect Smoky Salt Brine

November 21, 2015

The Perfect Smoky Salt Brine

This quick and easy Perfect Smoky Brine gets its rich flavor from Yakima® Smoked Sea Salt

Successful brining can be done in many ways. It may seem crazy but I lean toward using the method in which the dish is actually completed in the course of an evening.  With this simple brine you can use different flavor combinations and you get a great tasting meal in a reasonable amount of time, thus allowing you to get on with the ‘Wine & Dine’ portion of the evening. #Win/Wine/Won

Here are a few “Do’s” in easy brining:

  1. Do use a 1:1 salt to sugar ratio.
  2. Do use an all-natural Kosher sea salt such as SaltWorks Pacific Blue®.
  3. Do experiment with flavored and smoked salts.
  4. Do add your favorite aromatics such as citrus peel, rosemary, oregano, bay leaf, chives, cinnamon stick or vanilla bean to name a few.
  5. Do make extra and store it in your pantry (minus any aromatics that may spoil.)
  6. Do pour yourself a glass of wine to enjoy while the meat is soaking for under an hour.

 

PERFECT SMOKY BRINE

Whether it be a longer project for a special holiday meal or just a quick 1/2 hour on a weeknight, brining with Saltworks all-natural sea salts is a simple and delicious way to bring everyday-gourmet to your table.

Prep Time: 10 minutes

INGREDIENTS

  • 2 c. Pure Ocean® Kosher Flake Sea Salt
  • 2 1/4 c. granulated sugar
  • 1/4 c. Yakima® Applewood Smoked Sea Salt
  • 3 T. Fusion® Lemon Twist Sea Salt
  • 1 T. roasted coriander seeds
  • 1 T. tri-color peppercorns
  • 3 bay leaves

DIRECTIONS

  1. Combine all ingredients in a mason jar or other sealable glass jar and shake to mix. Store in pantry.

NOTES
To use: Dissolve 1½ c. brine in 8 c. water, stirring to mix. For best results, place meat in a large Ziploc bag which is stabilized in a large mixing bowl, pour dissolved brine over meat, seal and refrigerate for ½ hour to an hour. The suggested serving size will accommodate a whole cut up chicken or about 6 or 7 boneless-skinless breasts.

For your holiday table: In order to get all the benefits of brining in larger cuts of meat and whole birds it takes a bigger commitment to achieve the kind of taste and beauty you want for your holiday table. A 5-7 lb whole chicken should be brined using the same measurements and method above but can be soaked for up to 4 hours. For a large 17-20 pound turkey, double the brine and water and if you don’t have room to store it in your refrigerator for up to 24 hours then you can pack it in ice and leave it in a cooler in the garage.

Meats that benefit from brining: chicken, lean cuts of pork, turkey, shrimp and salmon.

 

SaltWorks

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