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A brine which will keep meat moist while cooking. You can add other spices or aromatics, if you wish. This is just a base to start from. "Cooking Time" is the time it takes to boil the water.
- In a large bowl, combine the kosher salt, brown sugar, any other spices or aromatics you may like to use, and the garlic clove.
- Pour the boiling water over this mixture and stir well to dissolve the salt and sugar.
- Add the ice and stir until melted.
- Brining times for meats:
- Shrimp: 30 minutes.
- Whole chicken: 3 to 12 hours.
- Chicken parts: 1-1/2 hours.
- Cornish game hens: 2 hours.
- Turkey (12 to 14 pounds): 24 hours.
- Pork chops (1-inch thick): 4 to 6 hours.
- Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 to 8 hours.
- Whole pork tenderloin: 6 to 12 hours.
- Whole pork roast: 2 to 4 days.