Email to MEAN CHEF      

All-purpose mild brine for poultry and pork

Source of Recipe

???


List of Ingredients

1/4 cup kosher salt, like diamond crystal (or 3 TBL mortons kosher salt or 2 Tbl table salt)
2 tablespoons sugar
1 quart water



Recipe

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.