Harrowsmith Fall 2019 | 85Bring on the Brine!
Brining is a surefire way to introduce serious moisture and
flavour to poultry and other meats, and it can be almost any
combination of salt, sugar, liquid and seasonings. We save
up pickle juice to use as a brine or to augment brining liquid.
This method allows you to make a big batch of the dry brine
mix to store and use as you need.
In a big bowl, mix white sugar and Kosher, pickling or
coarse salt in a one-to-one ratio. Add in any dry spices you
like: whole peppercorns, bay leaves, dried herbs, hot pepper
flakes, garlic powder—it’s up to you. Mix it all up and store in
an air-tight container until you’re ready to add liquid and get
brining.
To brine, you’ll need to bring some water or stock up to a
simmer in a pot big enough to hold the bird submerged;
for every 4 cups of liquid, use 1 cup of the brining powder.
The liquid can be water or stock with extra liquids for extra
flavour (think: white wine, cider, fruit juice, pickle juice, beer,
even a splash of bourbon). Once the sugar and salt have
dissolved, take the pot off the heat and let it fully cool. When
the brine is cold, add the bird and let it sit in the brine in
a cool place for a good 12 to 24 hours, or longer if starting
from frozen. Remember: Do not rinse before roasting!