Pork and Poultry Brine

Step 1

Combine all the ingredients of the brine solution, in a large bowl. Whisk the solution until all of the salt dissolves. Using a glass bowl helps to you see whether or not the salt dissolves. Another way to check is to use a spoon and scoop up the brine from the bottom. There should be no salt in the spoon.

Step 2

Place the meat in a zip-top bag large enough to hold whatever it is you are brining. Pour the brine solution over the meat. Make sure the meat is submerged completely. If you do not have enough to cover the meat, then make another batch.

Step 3

Seal the bag squeezing as much air out of the bag as possible. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator).

Step 4

Refrigerate and brine for 1 hour per pound of meat.