Thanks to the tip from @cosimo I finally Brined some pork, only managed to wait one day and used twice as much salt as brown sugar to make more carnivore friendly with a few peppercorns and fresh ground nutmeg with water to cover. Brining can happen for one to three days ish and I managed to last one but it was still moist and tasty.
The other meat on the plate is my current favorite steak the chuck eye.
5 days no sugar at all and feeling good about it.
Steepshot
Haha, yeah you have to prep and wait. That's the hard part. Glad it worked out!
A chef told me that you should try the brine before you start soaking whatever your brining. "Should be salty like the sea," were his exact words. I spent some time figuring out my own salt to sugar ratio. You don't actually have to add any sugar though to make it work. All you really need is salt and water.
I'll have to try brown sugar next time.
I did the same but with a tiny bit of maple now, should be ready in the next few days.
Thanks again for the suggestion
Those look amazing!
Thanks, it was awesome I'll post a recipe too.
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