To be completed when I've finished making the current one in 7 days time :)
For the brine
I used Jamie Olivers (but black peppercorns corns rather than red)
For next time could swap out with a few of the below (although stick with the 200g table salt to keep the salt level lowish
- 2 litres water
- 350g–500g coarse sea salt (or pickling salt)
- 250g–300g soft light brown sugar or caster sugar
- 2 tsp black peppercorns
- 1 tbsp juniper berries
- 1 tbsp coriander seeds
- 1 tbsp mustard seeds
- 4-6 bay leaves
