How Brine Works

Brining is quite simple; it just takes some planning. By immersing meats in the mixture, the brine is absorbed into the meat. After a period of time the meat will be loaded with the extra moisture, preventing it from drying out as it cooks. Some people like to add other flavorings, like apple juice. However, we do not recommend adding anything else as this will take away from the flavor of the Jerk marinade.


Depending on the size and type of food you want to brine it can take up to 24 hours or longer. If you want a golden, crispy skin, meats need to sit in the refrigerator for several hours after you have removed it from the brine so that the moisture can evaporate from the skin. You will need enough brine to completely submerge the meat without any part being out of the liquid. Some items may need to be weighed down to stay under. Bagged ice can be used as weight with the added benefit of rapidly cooling the brine thereby keeping the meat below 38°F. Remove from brine (do not reuse the brine) and rinse to remove any excess salt and pat dry with clean paper towel before cooking.


Our Favorite Recipe

Pour 1 Cup hot water in a 2 cup measuring cup

Add enough salt (any salt will do) until the waterline reaches 1.5 cups

Stir the mixture until it gets to a slurry

Pour the slurry into a non-reactive container large enough to hold the meat and add 1 gallon of water (stainless steel or glass recommended)

Submerge the meat and place the container in the refrigerator