Bonnie Young's Note:
I found this technique in and old butchers recipe book. I have been using it ever since as it really really does make meat and poultry much more flavorful. You will be amazed at the difference in the moistness and flavor.
My Private Note
Units: US | Metric
- 1Mix salt with water and stir to dissolve salt.
- 2Cut up Chicken, brine for 8-12 hours.
- 3Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).
- 4Whole turkey, brine 24-48 hours.
- 5Pork Chops or Pork Steaks, brine for 2 hours.
- 6Pork Loin, brine for 8 to 24 hour.
- 7Pork Butt or Shoulder, brine for 24 hours.
- 8Mix enough brine to cover the meat completely.
- 9To brine use plastic bag or non-reactive bowl or pot.
- 10Store in refrigerator for the specified time.
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Nutritional Facts for Brining Solution for Poultry and Meat
Serving Size: 1 (85 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7080.4 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g