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
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DIRECTIONS

  • Mix cold water, salt and sugar and stir to dissolve.
  • In a non-reactive container, immerse food in brine, seal and refrigerate.
  • Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
  • 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.
  • WILL NOT WORK IF MEAT IS FROZEN.
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