Preservation Wet Brine

Ingredients:

·      4.5 lbs salt (I like sea salt)

·      4.5 lbs sugar (I like demerara)

·      14 qts. Water

·      Or scale these to the appropriate measures.

Method:

·      Boil the brine and dissolve salt & sugar. Cool brine fully.

·      Submerge meat in brine (use a plate and rocks to fully submerge the meat).

·     Stash in fridge. Keep in that way for 1-3 months, if kept cool.

·      Meat will get continually more salty the longer it’s in brine. You can extract salt by soaking in water, or pre-boiling in water to extract salt, before roasting, for example. You can change out the water multiple times to pull out more salt.