BRINING SOLUTION

Ingredients:

• 4 cups of cold water

• 6 tablespoons coarse salt, 4 1/2 tablespoons medium-fine salt or 3 tablespoons fine or table salt

• 2 tablespoons of brown or white sugar (optional)

• Lean meat for brining

• Optional Ingredients: Peppercorns, juniper berries, rosemary, thyme and/or sage sprigs, bay leaves, allspice berries, whole cloves, star anise, other favorite herbs and spices

Preparation: :

• In a large non-reactive bowl, combine the water, salt, and sugar (if using), stirring to dissolve the salt and sugar.

• Transfer to a resealable bag, add the meat and any optional ingredients, and seal the bag, squeezing out as much air as possible.

• Let stand in the refrigerator for 4 to 6 hours for 1-inch-thick chicken breasts, pork chops, or pork loins, 8 to 12 hours for a whole chicken or turkey breast, 12 to 24 hours for a whole turkey or pork loin.

• Remove the meat from the brine, pat it dry, and continue with your recipe.

NOTES Note: This recipe makes enough brine for 4 pork chops, 4 chicken breasts, or 2 pork loins. Double, triple, or quadruple the recipe for larger cuts or larger batches.

INSTRUCTIONS

In a large non-reactive bowl, combine the water, salt, and sugar (if using), stirring to dissolve the salt and sugar.

Transfer to a resealable bag, add the meat and any optional ingredients, and seal the bag, squeezing out as much air as possible.

Set aside in the refrigerator for 4 to 6 hours for chicken breasts, 1-inch-thick pork chops, or pork tenderloins, 8 to 12 hours for a chicken breast or whole turkey, and 12 to 24 hours for a pork loin or whole turkey.

Remove the meat from the brine, pat it dry, and continue with your recipe.

GRADES

Note: This recipe makes enough brine for 4 pork chops, 4 chicken breasts, or 2 pork tenderloins. Double, triple, or quadruple the recipe for larger cuts or larger batches.