Cider & sage brine

Cider och salvia

For pork loin, which has nothing to spare

You need
  • 1 L apple cider
  • 1 L cold water
  • 100 g coarse salt
  • 50 g brown sugar
  • 10 sage leaves
  • 1 msk juniper berries, crushed

Heat half the water with the salt, sugar, sage and juniper until it dissolves, then add the cider and the rest of the water cold.

Six hours on a loin, twelve on a shoulder. Both are pork and they are not the same problem: a loin is lean and thin and will over-brine, a shoulder is fat and thick and barely notices.

In the fridge at 4 °C or below, and the brine is thrown away afterwards.Livsmedelsverket