Brining Solution For Poultry And Meat

1. 1

   Mix salt with water and stir to dissolve salt.

2. 2

   Cut up Chicken, brine for 8-12 hours.

3. 3

   Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).

4. 4

   Whole turkey, brine 24-48 hours.

5. 5

   Pork Chops or Pork Steaks, brine for 2 hours.

6. 6

   Pork Loin, brine for 8 to 24 hour.

7. 7

   Pork Butt or Shoulder, brine for 24 hours.

8. 8

   Mix enough brine to cover the meat completely.

9. 9

   To brine use plastic bag or non-reactive bowl or pot.

10. 10

    Store in refrigerator for the specified time.

No additional tips available.