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All-Purpose Mild Brine for Poultry and Pork

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READY IN:
5mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 14 cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)
  • 2 tablespoons sugar
  • 1 quart water

Directions

  1. Mix cold water, salt and sugar and stir to dissolve.
  2. In a non-reactive container, immerse food in brine, seal and refrigerate.
  3. Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
  4. Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
  5. WILL NOT WORK IF MEAT IS FROZEN.

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