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Brine Solutions for Juicy Tender Meat
HOW LONG TO BRINE.
The thickness of the muscle, the strength of the brine.
and your own taste determine how long to brine an item. For a moderately strong brine (1 cup salt to 1 gallon water), the following brining times are rough guidelines. If you aren't ready to cook at the end of the brining time, remove the meat from the brine, but keep the meat refrigerated.
Shrimp: 30 minutes.
Whole chicken (4 pounds): 8 to 12 hours.
Chicken parts: 1 1/2 hours.
Cornish game hens: 2 hours.
Turkey (12 to 14 pounds): 24 hours.
Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days.
Whole pork tenderloin: 12 hours.
Whole pork loin: 4 hours.