2 cups superfine (caster) sugar (many suggest brown sugar
but not me)
2 1/4 cups coarse sea salt
12 juniper berries
12 cloves
12 black peppercorns
3 bay leaves
4 quarts water
Instructions
Bring all the brine ingredients together in a pot, and bring to a boil so the sugar and salt melt.
Decant into a container and allow to cool.
When cold add your meat, and leave it in the brine for the number of days required for your recipe.
Even though the brine is a preserving process, we are celebrating its flavor-enhancing properties, so just in case in these somewhat bacterially anxious days it is probably not bad thing to keep your brine and its contents in the fridge.