Ingredients for All Purpose Mild Brine For Poultry And Pork
- 1/2 cup kosher salt
- 1/4 cup granulated sugar
- 1 gallon ice cold water
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How to Make All Purpose Mild Brine For Poultry And Pork
- In a large bowl or container, dissolve 1/2 cup kosher salt and 1/4 cup granulated sugar into 1 gallon of ice-cold water. Stir until completely dissolved.
- Submerge your poultry or pork (chicken, turkey, or pork) in the brine solution. Ensure the meat is fully immersed.
- Cover the container tightly and refrigerate for at least 30 minutes per pound of meat, up to a maximum of 8 hours. (Do not exceed 8 hours). For best results brine for 1 hour per pound.
- Remove meat from brine and pat dry thoroughly with paper towels before cooking. Discard brine.
- Grill, bake, or roast as desired. Note: Brining will not work effectively if the meat is frozen.
Nutrition Information (Approximate per serving)
Sodium
1180 g
Sugar
100g
Fat
0g
Carbs
8g