But this mix is what we like to use for almost all meats, including poultry and beef. Note that a dry brine will not work ...

Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...

beef, or root vegetables. “Another great use for olive brine is adding a splash to soups and sauces when a little salt and acid is what it needs for a brighter flavor,” Kem says.