Brining Solution for Poultry and Meat

Recipe by Bonnie Young
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READY IN: 2hrs
SERVES: 4-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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