Brining Solution for Poultry and Meat

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.

• Ready In: 2 hrs
• Serves: 4-12

Ingredients

• 1  quart  fresh cold water
• 1⁄4 cup kosher salt (NOT TABLE SALT)

Directions

1. Mix salt with water and stir to dissolve salt.
2. Cut up Chicken, brine for 8-12 hours.
3. Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).
4. Whole turkey, brine 24-48 hours.
5. Pork Chops or Pork Steaks, brine for 2 hours.
6. Pork Loin, brine for 8 to 24 hour.
7. Pork Butt or Shoulder, brine for 24 hours.
8. Mix enough brine to cover the meat completely.
9. To brine use plastic bag or non-reactive bowl or pot.
10. Store in refrigerator for the specified time.