How to Brine Recipe

• temps actif: 54 years 1 month 4 days
• temps total: 32 minutes

Ingrédients

4 cups cold water

Salt (6 Tbsp. Diamond Crystal kosher salt OR 4 and 1/2 Tbsp. Morton’s kosher salt OR 3 Tbsp. table salt)

2 Tbsp. brown or white sugar (optional)

Lean meat for brining

Optional ingredients: peppercorns, juniper berries, rosemary, thyme and/or sage sprigs, bay leaves, allspice berries, whole cloves, star anise, other favorite herbs and spices

Instructions

In a large nonreactive container, combine the water, salt and sugar (if using), stirring to dissolve the salt and sugar.

Transfer to a resealable bag, add the meat and any optional ingredients and seal the bag, squeezing out as much air as possible.

Set aside in the refrigerator for 1-2 hours for: chicken breasts, 1-inch thick pork chops, and pork tenderloins; for 4-6 hours for a whole chicken or a turkey breast; 6-8 hours for a pork loin; 12-24 hours for a whole turkey.

Remove the meat from the brine, pat it dry, and proceed with your recipe.