Making a "Brine” for meat
Making the brine; for EACH gallon of cold water, use:
| 1 cup | kosher salt (avoid common “iodized” table salt) |
| ¼ to ½ cup | sugar |
| Thyme | one or more sprigs to taste |
| Bay leaf | one or more to taste |
| Onions | peeled and coarsely chopped one or more to taste |
| Optional: | Lemons or other citrus fruits;
2-4/gallon of water
Peppercorns, chili peppers, garlic, cloves, etc... |
Use a clean NON-METALLIC (no iron, aluminum, or other reactive) container!
Submerge the meat completely in the brine.
Refrigerate from 4 hours to overnight. Thinner smaller items need less. Something as large as a turkey needs at least overnight.
When done, remove meat from brine, rinse, and prepare as you usually do.
Note: To figure out how much water you'll need, place your meat in the container, add water to cover, remove meat and measure water.