Curing marinade for meat

Start by boiling water in a large pot. Add salt and sugar, stir until dissolved. Adding sugar to the marinade will help give the meat a delicate sweetish flavor, which blends perfectly with the salt.

After dissolving the salt and sugar, add bay leaves, allspice, peppercorns, juniper and cloves. All this gives our marinade a unique aroma.

Then add finely chopped garlic cloves, which will further enhance the flavor of the meat.

When all the ingredients have been added, reduce the heat and simmer the marinade over low heat for about 10 minutes to allow all the flavors to combine.

After this time, remove the pot from the heat and let the marinade cool. It is important to pour cold brine over the meat, as hot brine can deteriorate its texture.

When the marinade has cooled, immerse the meat in it and leave it in a cool place, preferably in the refrigerator, for 48 hours. Remember to turn the meat in the marinade from time to time to cure it evenly.

After 48 hours, the meat is ready for further processing - roasting, grilling or smoking. Using this recipe, you can be sure that the meat will have an intense, deep flavor that will satisfy the palates of even the most demanding gourmets.