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I use Nigella's brine
approx. 6 litres water
1 large orange or 2 smaller (quartered)
250 grams maldon salt (or 125g / ½ cup table salt)
3 tablespoons black peppercorns
1 bouquet garni
1 cinnamon stick
1 tablespoon caraway seeds
4 cloves
2 tablespoons allspice berries
4 star anise
2 tablespoons white mustard seeds
200 grams sugar
2 onions (unpeeled and quartered)
1 x 6 centimetres piece of fresh root ginger (unpeeled and cut into 6 slices)
4 tablespoons maple syrup
4 tablespoons runny honey
stalks from 1 bunch fresh parsley
Tenderloin-
Inappropriate euph is inappropriate.
In other news I would like to add to the chorus of posts that my house, too, smells piggy. Boned the aforementioned ham leg myself and made a horseshoe of about 5kg. Currently bubbling away in Coca Cola.
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Thank you fellas, never brined before but I knew I'd find a use for this paint skuttle. Gone all Nigellaery.
CYOA
inchpincher
What was in your brine mix % of sugar salt etc?