HOW TO BRINE MEAT & POULTRY
BASIC BRINE DIRECTIONS
Mix up a brining solution using 1/2 cup of salt for every 8 cups of water. You’ll need enough to fully submerge the meat or poultry. (You can and should add other ingredients as you like to impart more flavor. See example below.)
Bring mixture to a boil and boil for one minute. Allow to cool to at least room temperature.
Fully submerge your meat or poultry in the solution in a coverable container. If using a zip top bag, we recommend placing the bag in a bowl in case it leaks.
Store the brining food on the lowest shelf in your refrigerator overnight.
When ready to cook, remove the food from the brine and rinse off the surface. If using a recipe that does not normally call for brined poultry or meat, reduce the amount of salt in the recipe to account for the salt that has been absorbed by the meat.
In a large pot, combine half the water with all the other ingredients.
Bring the brine to a boil, and boil for one minute.
Add the rest of the water (to dilute and cool the brine). Let the brine cool completely before use.