Brine for Various Meats

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.

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1⁄4 cup kosher salt
• 1⁄4 cup brown sugar
• 1  garlic clove, sliced
• 2  cups boiling water
• 2 1⁄2 cups  ice

Directions

1. In a large bowl, combine the kosher salt, brown sugar, any other spices or aromatics you may like to use, and the garlic clove.
2. Pour the boiling water over this mixture and stir well to dissolve the salt and sugar.
3. Add the ice and stir until melted.
4. Brining times for meats:
5. Shrimp: 30 minutes.
6. Whole chicken: 3 to 12 hours.
7. Chicken parts: 1-1/2 hours.
8. Cornish game hens: 2 hours.
9. Turkey (12 to 14 pounds): 24 hours.
10. Pork chops (1-inch thick): 4 to 6 hours.
11. Pork chops (1-1/4-inch to 1-1/2-inch thick): 5 to 8 hours.
12. Whole pork tenderloin: 6 to 12 hours.
13. Whole pork roast: 2 to 4 days.