Brine or Marinate? Basic Recipes + Variation Tips
A basic brine formula and a basic marinade formula along with tips on how to customize and what to use each one for.
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Ingredients
BASIC BRINE
- ¼ cup kosher salt*
- ½ cup brown sugar
- 1 quart water** divided
BASIC MARINADE
- ⅓ cup oil
- 2 tablespoon acid***
- herbs spices, sweeteners, emulsifiers (to taste)
Instructions
BASIC BRINE
- Bring 2 cups of water to a boil, add the salt and sugar and stir to dissolve. Add the solution to the cold water to temper the temperature and let it cool down completely before you soak the food. (To make a flavored brine, add flavoring agents such as spices, herbs, spirits like bourbon, etc).
- TIP: Alternative method: pour 2 cups boiling water over the salt and sugar, whisk to dissolve and add the rest of the 2 cups of cold water (or 2 ½ cups of ice cubes), diluting the brine.
BASIC MARINADE
- Whisk together all the ingredients.
Notes
HOW LONG TO BRINE FOR
The smaller, thinner and more delicate the cut of meat the less you will need to brine it for. For example thin pork chops can benefit even from a 2 hour soak. Larger cuts such as a whole turkey or a whole pork loin need much longer, 24 to 48 hours is common. Follow the instructions specific to the recipe you are using.
HOW LONG TO MARINATE FOR
It depends on the type of food being marinated and its size. The precise acidity content of the marinade also matters as acid can make meats mushy over prolonged time. While a fish fillet may only need 4 hours of marinating time, a leg of lamb will do better overnight. Adhere to the recipe specific instructions for the food you are preparing.
*If using Morton salt stick with the specified quantity. If using Diamond, increase by about 30 percent to get the same salinity.
** You can divide this quantity into 2 cups water and 2 ½ cups of ice cubes.
***You can use more if the acid is mild (for example ¼ cup beer or wine, 3-4 tablespoon ACV or rice vinegar)
NUTRITIONAL INFORMATION is not provided as the brines and marinades are not consumed.
