YIELD:
5 cups
PREP TIME:
Not specified
COOK TIME: 4 - 24 hours
INGREDIENTS
1/2 cup or parts kosher salt
1/2 cup or part brown sugar
1 gallon or 10 parts water hot water
NOTE - additional flavors like ginger, fresh thyme, rosemary, lemon peel, garlic powder, etc. may all be added to infuse flavor into the meat.
DIRECTIONS
In a large pot, combine the salt, sugar and some of the water. (you might use warm water for this step)
Whisk vigorously until all the salt and sugar is dissolved.
Allow to cool, adding ice cubes to help if necessary
Pour this mixture over the meat, poultry, or fish that you are preparing. (make sure to use a non-reactive food safe container)
Soak for several hours, 4 is a good number, or overnight in the refrigerator.
(Note: Make certain the meat is fully submerged in the brine, and make more brine by converting the recipe as needed.)
Before roasting or smoking, rinse meat in running water and pat dry with paper towels. (some folks like to place the towel dried meat in the fridge, uncovered, where it can safely air dry for an hour or so)