36 Reviews of All-Purpose Mild Brine for Poultry and Pork

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!

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!

From: ~TigerJo~

On Feb 27, 2005

I soaked bone-in pork chops in this brine for 4-5 hours before baking them, and they were the best pork chops I have ever made! And I love that I can simply use cold water to dissolve the salt & sugar (I don't have to heat & then cool the brine before adding the meat). I will use this brine any chance I get. I thank you, and my husband thanks you!

From: Dawnab

On Mar 6, 2005

I used this on chicken wings and soaked for 2 hours and left a few out to see if I sould taste the difference. I cooked the wings on the grill will BBQ sauce. This was quite easy to do and the wings were great, juicy, definatley a difference from the ones we did not brine, Will use often.

From: Judy from Hawaii

On Jul 17, 2005

My grilled chicken thighs were very moist & tender. But even though I thought I had rinsed them well, they were still a bit salty for our taste. Next time, maybe I need to let them sit in some fresh water for a while after the brining.

From: CookbookCarrie

On Oct 11, 2004

I used this brine on a 3 lb roaster chicken that I soaked for 2 hrs and then put on the grill, whole. It was the moist-est most flavorful bird I've ever had. I dried it well then salt & peppered the inside & outside threw 1/2 a lemon in the middle with 1/2 a head of garlic. It was fabulous! Thanks Mean!

From: Lizzie-Babette

On Aug 13, 2003

Used this on chicken that we grilled, and it was fabulous. Once the meat was brined, we marinated it in olive oil, lemon, and various spices, then grilled it. The chicken came out moist and wonderful. We'll be using this brine a lot. Thanks, Mean Chef!

From: ~cbw~

On Jan 19, 2005

This was my first attempt at brining a turkey, but it won't be my last. It produced a very juicy turkey and the skin was wonderful! Much tastier than with the oven bags that I've always used before. I didn't have a container that was big enough to both completely submerse the turkey in and fit in my fridge, so, I just flipped the turkey over half way and let it sit about 10 hours intead of 8. Probably not the perfect method, but it worked. Thanks for posting, MC!

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.

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!!