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Pastrami Brine

Yield: about 1 liter

Equipment:

  • 1 - Saucepot
  • 1 - Whisk

Ingredients:

  • 1 liter Water
  • 100g Sugar
  • 95g Salt
  • 6.5g Pink Salt (curing salt, not Himilayan Pink)
  • 4g Garlic, thinly sliced
  • 3g Black Peppercorns, whole
  • 1.5g Coriander Seeds
  • 1.2g Mustard Seeds
  • 1.2g Juniper Berries
  • 1.2g Ginger, ground
  • 0.5g Cloves, whole
  • 1 ea Bay Leaf

Instructions:

  1. Bring water to a boil in a saucepot.
  2. Take off the heat, and add the remaining ingredients, stirring constantly until the sugar and salt have dissolved.
  3. Let cool to room temperature.
  4. Refrigerate until cold. The brine must be cold before using.

Notes:

  • Brining time varies between the protein as well as the amount.