Basic Brinerade

As we discussed on page 41, marinades are primarily a surface treatment, since they do not penetrate much more than ⅛ inch (the exceptions being seafood and some vegetables). But if you are soaking meat in a marinade, you might as well add salt and get the benefits of a brine by making a brinerade. This is my standard recipe for brinerade. Use it on pork, chicken, and even zucchini or eggplant.

Makes 2 cups, enough for 1 pound of meat

Takes 15 minutes

• 1½ cups water
• ¼ cup red wine vinegar
• ¼ cup inexpensive balsamic vinegar
• 4 large garlic cloves, minced or pressed
• ¼ cup kosher salt
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon sugar
• 1 teaspoon freshly ground black pepper
• ½ teaspoon white miso paste (optional)

Put all the ingredients in a large zipper-top bag and shake vigorously. Use right away or refrigerate until needed, up to a week. Add the meat and follow the specific recipe or the chart above for brining times.

How Long to Brine?

Meat should be wet brined or dry brined in the refrigerator. How long depends on how thick it is.

Thickness	Time
½ inch	½ to 1 hour
1 inch	1 to 2 hours
2 inches	4 to 6 hours
3 inches	12 to 16 hours