Recipe by Sica6488

This is based off of several brine recipes I've found. I combined them together and lets just say I couldn't stop eating even though I was full. I've used this for poultry, pork & beef. I always leave stuff in to brine over night but you can find brining suggestions here:

Ingredients Nutrition


  1. Some say to chop up the garlic others say leave it whole. Either way works.
  2. Add all ingredients to water and bring it to a boil.
  3. Stir occasionally, reduce heat to simmer till all sugar & salt has been dissolved.
  4. Let cool to safe temperatures before adding the meat.

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