All of the flavour with none of the crunch
You can use your Halen Môn brine for the following:
Pickles
Bacon/meat/fish curing
Brining meat, poultry or fish for moist barbecuing or roasting
Seasoning dishes
Cooking pasta, vegetables, especially potatoes, and sea food
Tips:
You must brine in cold solution and should keep it and the meat etc refrigerated at 40f or below at all times
Meat should stay submerged in brine, weigh it down with a plate or bowl if it floats
You can dilute your Halen Môn brine with tap water or spring water
You can add whole spices such as peppercorns, cinnamon bark and coriander seeds, or fruit such as lemons and oranges, and vegetables and herbs such as onions, bay leaves and ginger root to give a different twist
It is best that you start cooking immediately after removing the meat from the brine
Brined meat cooks more quickly - start checking for doneness about 3/4 of the way through the normal time
1lt