What does this unusual mixture mean? Tuzluk is a strong solution of ordinary table salt, used for salting various raw materials of animal origin. The most important purpose of saturated piquant liquid is pickling freshly caught fish. How is brine used at home? This tool is widely used for processing meat and lard, including before smoking. In addition, in the kitchens of some nations, sauces served with meat and fish have the same name. A simple recipe for one of them is given later in this article.
How to cook brine at home? The recipe for pickling lard
Strong saline can be obtained in a rather unusual way. Put a pot of water on the stove, then throw a large potato into the container. After boiling, reduce the heat and begin to pour salt. When cooked slowly, the potatoes will float in about the middle of the liquid. Put the salt over and over again until our “workpiece” begins to rise to the surface. As soon as she jumps out, throw her away. Then stop adding salt to the solution. Boil the brine for a few more minutes, pouring various spices at the end of the cooking. After complete cooling, you can fill in the prepared lard with an aromatic solution. Isn't it an unusual brine? This preparation guarantees a very strong marinade for preserving fat in the hot season, when there is no cool room to store it. Although you can use it at any other time of the year.
How to cook brine for processing meat before smoking?
Want to get a very original and tasty dish? Then cook brine in an unusual way, using a variety of fragrant seasonings and spices. In 4 l of raw water mixed with 2 l of apple juice, pour 400 g of coarse salt. Put the mixture on the fire and start heating. Pour into an almost boiling liquid:
- 6 pcs. large bay leaves and peeled and chopped cloves of garlic;
- 4 sprigs of fresh dry thyme, fragrant rosemary and sage;
- 1 full art. l a fragrant mixture of peppers, granulated sugar and cinnamon;
- 2 large lemons, 2 medium oranges and 2 ordinary onions (cut everything into slices together with the peel).
After boiling, boil the aromatic brine for 5-7 minutes. Depending on the method of smoking, the products can either be cooked for a short time in a spicy liquid or poured cold in it for pickling.
In some national cuisines brine is a spicy mix in the form of sauce. The recipe for one of them
Caucasian brine is prepared with the obligatory use of a large amount of crushed garlic and hot spices. Crush it with two full tablespoons of salt, taking about 15-20 cloves (2 heads). Pour a mixture of 0.5 l Adyghe ayran or a mixture of kefir and sour cream, and let it brew for 1-1.5 hours in the refrigerator. Additional seasonings are added at will, but among them are cayenne and black allspice. This sauce goes well with boiled beef and chicken.