Beer and Iron’s Hot Beer Brine Template Recipe
The essence of this recipe is very simple: One 12-ounce beer and 1-Tablespoon of salt. However, I will not leave you with that. There’s a few questions you have; I am sure. But, for now, the simple recipe is: Take a 12-ounce beer, heat it up, add 1 tablespoon of salt, let it cool, and brine your meat with the cooled beer brine. THIS IS A TEMPLATE to use to create many different brine versions.
Equipment
- Bowl Large enough to accommodate the brine and the meat.
- Large Zipper Bag 2.5 Gallon Bags - Optional
- Small Scale Optional - To weight the salt.
- Tablespoon. Measuring Spoon
- Chip Clip Or something like a clip to hold the zipper bag closed.
- Sauce Pot A pot large enough to accommodate the amount of brine you are creating.
- Container for Cooling the Brine Pyrex or other container to cool the brine in before adding the meat.
Ingredients
- 32 Ounces Beer Mild, Light-colored
- 3 TBL Salt Kosher
- Meat That you plan to brine.
- Herbs Any herbs or other ingredients you'd like to add (Optional)
Instructions
- Pour 24 ounces of beer into the sauce pot.
- Slowly add your 3 tablespoons of salt to the warm beer. WATCH THE FOAM!
- Turn the heat on to low to medium low.
- When the brine is hot and simmering is the point where you will add the herbs and spices if you were planning to do so.
- Let the brine simmer until the salt has dissolved completely. If you have added herbs and spices, you can let the brine simmer a bit longer.
- Once your brine has been simmering for a bit and you are pleased with the way it is turning out, remove the brine from the heat.
- Add the third (cold) 12-ounce beer to that other container.
- Add the hot brine with the herbs to the container with the cold beer.
- Let the brine cool completely. Do not add the meat to the still-warm brine.
- Once the brine is cool, place the meat in a zipper bag large enough to accommodate both the volume of brine and the size of the meat you're going to brine. Then, pour the cool brine over the meat.
Notes
Brine your meat for as many days as you feel necessary to offer the best saltiness and flavor and not so long as to over-brine and end up with meat that is too salty.
Takes notes on your brining journey. Adjust future brines (beer to salt ratios) and time in the brine to create a flavor and saltiness that is to your preference.
Tip #1: Use Kosher Salt
Tip #2: Beer that pairs well with a particular dish may NOT be the right beer to brine or cook that same dish with.
1 Cup = 8 Ounces
12-Ounce Beer = 1.5 Cups
16-Ounce Beer = 2 Cups
24-Ounce Beer = 3 Cups
3 Teaspoons = Tablespoon Brine Ratio: 1 tablespoon of salt (15-grams) to 12-ounces of beer.
12-Ounce Beer = 1.5 Cups
16-Ounce Beer = 2 Cups
24-Ounce Beer = 3 Cups
3 Teaspoons = Tablespoon Brine Ratio: 1 tablespoon of salt (15-grams) to 12-ounces of beer.
Tried this recipe?Let us know how it was!