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Nutrition Facts
Serving Size 1 quart 1046g Recipe makes 1 quart)
Calories 97
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 28312mg		1179%
Potassium 6mg		0%
Total Carbohydrate 25.2g		8%
	Dietary Fiber 0.0g	0%
	Sugars 25.2g
Protein 0.0g		0%
how is this calculated?

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All-Purpose Mild Brine for Poultry and Pork

Recipe #66414 | 5 min | 5 min prep | add private note

⁽³⁶⁾ RATE IT NOW Print Recipe

By: Kirstin in the Couv
Jul 8, 2003

This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.

1 quart (change servings and units)

Ingredients

1/4 cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)
2 tablespoons sugar
1 quart water

Directions

1
Mix cold water, salt and sugar and stir to dissolve.
2
In a non-reactive container, immerse food in brine, seal and refrigerate.
3
Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
4
Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
5
WILL NOT WORK IF MEAT IS FROZEN.

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Featured Reviews for This Recipe

From: stonecoldcrazy

On May 12, 2009

I've never brined before and decided to finally give it a try. I threw a pork roast into the brine and let it sit in the fridge for about 3 hours before roasting. What a difference! I will definitely be doing this again and again. Thank you for an easy brine recipe!!

1 person found this review helpful

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From: nemokitty

On Mar 30, 2009

I used this to brine some pork chops. I think it's great that you don't have to boil the concoction, wait for it to cool then put the meat in. This recipe lets you start brining right away. Going in keeper file.

1 person found this review helpful

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From: CountryLady

On Oct 13, 2003

I used this for brining our Thanksgiving turkey - the bird was moist & juicy with a nice, crisp golden skin. Since this brine is so mild, I would recommend it to any "novice" briner. Thanx Mean Chef!

9 people found this review helpful

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From: Denise!

On Nov 18, 2003

I used this on a venison tenderloin and I don't know if it was the brine or the tenderloin, but it was excellent! I CAN say that it was very tender and there was no "gamey" taste. I rinsed the tenderloin and then made small slits and stuffed with garlic and herbs, pan seared it and then baked for 30 minutes. Outstanding!

6 people found this review helpful

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Read all 36 reviews