Brine (for Cured Meats)

Ingredients

• 1 liter water
• 0.5 kilogram salt

Instructions

1. Bring the water to a boil. Add the salt and continue cooking, skimming frequently until the brine is clear as syrup—this is when it has reached the proper consistency. Remove from heat, strain through a cloth, and allow to cool completely before pouring over embutidos (cured meats).