Makes
500ml
Ready In:
3 mins
Good For:
Curing, Marinading
Ingredients
-
500ml hot water
-
4tbsp sea salt
-
2tbsp brown sugar
-
2tsp spices of choice
-
1 tsp star anise
-
2 cloves garlic- peeled and left whole
-
1 fresh chilli- coarsely chopped
-
4 thick slices lemon
Step by Step Instructions
Step 1
Mix together and leave to cool before using to cure.
If curing poultry I normally cure breasts for 20mins, legs for 2hours, and whole for 4hours.
More Recipes
Pork Spare Ribs (Dry Glazed Finish)
Serves 6-8Ready In: (48 hrs cure then 2- 2.5 hours cooking) Good For: Lunch, supper, dinner. party, BBQIngredients 2 x (1.2 -1.5) kg pork spare ribs 3tsp curing salt (see my cured porchetta recipe) 3 carrots-peeled and cut into quarters 3 onions- peeled and cut...
Pork Spare Ribs (Wet Style)
Serves 6-8Ready In: (48 hrs cure then 2 hours cooking) Good For: Lunch, supper, dinner. party, BBQIngredients 2 x (1.2 -1.5) kg pork spare ribs 3tsp curing salt (see my cured porchetta recipe) 3 carrots-peeled and cut into quarters 3 onions- peeled and cut into...
Porchetta Style Cured Pork Loin
Makes 40-45 med-thick slicesReady In: 7 days Good For: Grilling, BBQ, fried, stir-fried, pasta, salad, rice, soup etcIngredients 2 - 2.5kg pork loin with back fat attached and skin removed 60g Murray river salt (what I used)/sea salt/course salt 35g soft brown sugar...
