How to brine (dry and wet)
Difficulty
Easy 👌Utensils
- plastic wrap
- large bowl
Easy tandoori-style chicken
Step 1/2
- 450 g flank steaks
- 1 tbsp salt
- plastic wrap
To dry brine, each pound / 500 g meat needs 1 tbsp salt. Rub salt all over the meat and rest in the fridge for 1 day, or put in a sealable bag can be refrigerated for up to 2 days. You can add more spices like paprika powder.
Step 2/2
- 450 g flank steaks
- 150 g salt
- 1 l water
- large bowl
To wet brine, the ratio of water to salt should be 1 Liter water to 1 cup of salt. The time of wet brine is depended on the weight of the meat. Each pound/ 500 g meat needs to set in salted water for 1 hour. You can add more aromatics like garlic, onion, various spices and herbs.
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