Pork Brine
1/4 cup plus 2 tablespoons honey
12 bay leaves
3 large rosemary sprigs
1/2 bunch (1/2 ounce) thyme
1/2 bunch (about 2 ounces) flat-leaf parsley
1/2 cup garlic cloves, crushed, skin left on
2 tablespoons black peppercorns
1 cup (5 ounces) kosher salt, preferably Diamond Crystal
8 cups of water
Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
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