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Jane Grigson’S English Brine

Jane Grigson's English Brine recipe image
This British dessert features Water, Sea or coarse salt, Dark brown sugar, Saltpeter, Bayleaf. It delivers sweet, indulgent flavor, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1059.3
Dietary: Gluten-free
Description
This British dessert features Water, Sea or coarse salt, Dark brown sugar, Saltpeter, Bayleaf. It delivers sweet, indulgent flavor, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 7 pint Water
  • 1 1/2 pound Sea or coarse salt
  • 1 pound Dark brown sugar
  • 2 ounce Saltpeter
  • 1 Bayleaf
  • 1 Sprig Thyme
  • 10 Juniper Berries; crushed
  • 10 Peppercorns; crushed
Directions
  1. 1
    Boil hard for 5 minutes.
  2. 2
    Leave to cool.
  3. 3
    Clean crock or bucket and lid with soda dissolved in boiling water, rinse well, and leave to
  4. 4
    DRAIN dry.
  5. 5
    Pour in cold brine, though a muslin lined strainer.
  6. 6
    Immerse the meat (duck, pork, beef, mutton) and keep it below the surface by laying a piece of boiled wood, or scrupulously clean plate on top.
  7. 7
    Cover and keep in a dry place at a temperature below 60F Salting time.
  8. 8
    ============ This depends on the thickness of the meat.
  9. 9
    Trotters, 24 hrs, a leg of pork can take 10 days.
  10. 10
    NB.
  11. 11
    Joints required for roasting rather than boiling will be improved by a 12 hour
  12. 12
    soak in brine, without tasting too salty afterwards.
  13. 13
    In home conditions, in a
  14. 14
    cool larder, meat can be kept in brine for up to a fortnight or three weeks, sometimes longer.
  15. 15
    The moments islands of white mould begin to float on the surface,
  16. 16
    remove meat and throw away the brine.
  17. 17
    The crock will need washing in boiling soda again.
  18. 18
    The meat will be OK.
  19. 19
    Recipe Charcuterie and French Pork Cookery - Jane Grigson

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1059.3kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 859100.0mg35796%
Total Carbohydrate 271.4g91%
Dietary Fiber 62.6g251%
Sugars 118.0g
Protein 35.0g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bayleaf, berries, boiling, brine, british, brown, coarse, crushed, dark, dessert, english, grigsons, jane, peppercorns, pork, roasting, salt, saltpeter, sea, sugar
Read it online: https://www.chefs-mate.com/recipe/jane-grigsons-english-brine/